Available on Crimson & Rye's summer cocktail menu 

1 oz  Yaguara Cachaça
1/2 oz Buenbicho mezcal
1 oz Lavender-infused pineapple juice (see below)
1/2 oz Lime juice
1/4 oz Agave
2 Dashes of Lavender Bitters
Splash of Sparkling White Wine or Champagne 

To create the infused pineapple juice, tie dried lavender in a cheesecloth or sachet and soak in pineapple juice overnight. Combine all ingredients (except the champagne) in a cocktail shaker with ice and shake to combine. Strain over a flute and top with champagne. Garnish with lavender stem and pineapple leaf, if available.