From Malai Kitchen, Dallas
In a shaker, add Ketel One Citroen, St. Germain liqueur, lemongrass syrup, lemon juice, and ice. Shake vigorously. Using a strainer, pour into Champagne flute. Top off with sparkling wine.
.5 cup sugar
2 stalks lemongrass, minced
.25 cup water
In a stock pot, add all ingredients and bring to a boil. Once the sugar has dissolved completely, remove from heat and allow to cool. Strain to remove lemongrass chunks.