In a small saucepan, stir together honey and water. Add strawberries and rhubarb and bring to a boil over medium-high heat. Stir to dissolve the honey and periodically mash the fruit.
1
Once it comes to a boil and the honey dissolves, turn off the heat. Steep for about 30 minutes. Strain in a fine-mesh sieve. This is the strawberry-rhubarb syrup.
2
Add the chilled strawberry-rhubarb honey simple syrup to Champagne flute. Top with Champagne. Garnish with a fresh strawberry for a pretty touch.
3
When brunch calls, try this honeyed strawberry-rhubarb mimosa. You won't find a more perfect spring sipper for the occasion.
This is my new favorite brunch cocktail! The simple syrup is to die for and I've been using it in all my spring cocktails!