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Ingredients
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Wine & Spirits
Citrus & Flavoring
Ice & Tools
Method
Preparation
Chill glass
Place a flute or a white-wine glass in the refrigerator or fill with ice water to chill while you prepare the drink.
Mix base
In a cocktail shaker, add the dry white wine (2 oz), aged dry vermouth (0.25 oz), fresh lemon juice (0.5 oz) and simple syrup (0.25 oz). Add a handful of ice and shake vigorously for 10–12 seconds to chill and slightly dilute the mixture.
Strain
Discard the chilling ice or remove the glass from the refrigerator. Double-strain the contents of the shaker into the chilled flute or wine glass to remove any small ice shards and pulp.
Top with bubbles
Slowly pour the sparkling white wine (5 oz) down the side of the glass so it layers and preserves effervescence. Pour gently to avoid excessive foam and loss of carbonation.
Garnish & finish
Express the oils from an orange twist over the surface by holding the twist skin-side down and giving it a firm snap about 6 inches above the glass. Rim the glass with the twist and drop it in. Optionally slap a fresh basil leaf once between your palms to release aromatics, then float it on top.
Serve
Serve immediately while the drink is cold and effervescent. Provide a napkin and a small stirring pick if the guest wants to gently integrate the layers.