Field of dreams in a bottle

Elderflower syrup has a delicate, light aroma that brings to mind fresh flower fields. Pale gold and sweet, it’s made from the blossoms of the elderflower. It adds a sweet note to the bass recipe (see Page 5), but also pairs deliciously with champagne in a cocktail -- as served at Danube in New York.

To make the cocktail, gently combine 1/3 cup of syrup in a pitcher with ice. Add one bottle of sparkling wine and strain into eight champagne flutes. (Or, use 2 teaspoons of syrup per drink.)

This elderflower syrup comes from Austria where the d’Arbo family has been making it since the late 1800s. Try it, too, drizzled over pancakes, waffles or crepes; or ice cream or yogurt for an easy dessert.

D’Arbo elderflower syrup, 1 pint 1 ounce-bottle, $9.95, from Surfas, 8825 National Blvd., Culver City, (310) 559-4770.

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A stab at elegance

Spear your hors d’oeuvres with this clever set of silver-plated picks. Set them on the table in their little artichoke holder, or use them to hold fruit chunks in drinks.

Vegetable cocktail pick set, $22, from April Cornell, 340 E. Colorado Blvd., Suite 107, Pasadena, (626) 440-7253; and at its Fashion Island store, 1111 Newport Center Drive, Newport Beach, (949) 721-9061.