Blenheim Bouquet Variation - A Spring Floral Cocktail

The explosion of flowers and buds, the bulbs in a riot of color.
Every tree is popping with the exuberance of birds busily building their abodes in the branches.
But what sends me swooning is the fragrance, it's dizzying. 
The floral scents wafting in the air, twirling one into a spin of intoxication;
 and I haven't even gotten to the drink yet!
I have taken my lead from Penhalgon's, the stalwart of British Perfumer's, (est. 1870).The esteemed House has recently gone out of their way to align their perfumes with the world of cocktails. They have hired well known mixologists to concoct drinks that mirror their perfumes. Always welcomed in my world. 
"The sensation of flavor is actually a combination of taste and smell," said Tom Finger, a professor at the University of Colorado-Denver Medical School and chairman of the 2008 International Symposium on Olfaction and Taste.
While I do not really stake any claim to the invention of this recipe, I have noodled around with it to really bring out the floralness.
The Blenheim Bouquet
1.5 - 2 ounces of Rose scented Geranium Vodka (having placed several leaves of a rose geranium plant into a bottle of Vodka for 5 days)
.75 oz. of fresh lemon juice
2 tsp. of Lavender syrup
1 tsp. of fresh Tarragon syrup
1/2 tsp. of Pink Peppercorn Syrup
(I made a cup of 1:1 simple syrup and then dividing it up into 3 small bowls, infused each with the different ingredients)
Place the ingredients in a mixing glass and stir well with ice. Pour into a champagne flute and top with Prosecco. (if you do not have or want Prosecco, merely mix and pour into a martini coupe).

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