2 tbs Savannah Bee Company Acacia Honey syrup
2 tbs elderflower liqueur
1 orange slice
To make the honey syrup, combine 1 cup honey and 1 cup water in a small saucepan. Bring to a simmer over medium heat, stirring frequently. Let cool completely, transfer to a container, and refrigerate.
In a champagne flute, pour 2 tablespoons of honey syrup. Next, add in 2 tablespoons of your elderflower liqueur. Squeeze an orange slice into the glass, and drop it in. Top off the glass with Prosecco and stir gently to combine.