Bubbly By The Glass Recipe

Chill a Champagne flute or coupe in the freezer for 10–15 minutes, or fill it with ice and cold water while preparing the other components to ensure the bubbly stays cold and retains carbonation.

Select a dry sparkling wine or Champagne. Remove from fridge and open carefully by holding the cork and twisting the bottle (not the cork) while keeping a towel over it to control the cork. Pour 4 oz (about three-quarters of a standard flute) into the chilled glass at a slight angle to preserve bubbles.

Measure 0.25 oz orange liqueur (Cointreau or Triple Sec) with a jigger and add it to the glass.

Add 0.25 oz fresh lemon juice to the glass. This adds brightness and balances sweetness.

If you prefer a slightly sweeter drink, add 0.25 oz simple syrup. Stir gently with a bar spoon once to integrate the liqueur and citrus — avoid vigorous stirring to keep effervescence.

Use a peeler or paring knife to cut a thin lemon twist or orange peel. Express the oils over the surface of the drink by holding the peel over the glass and giving it a gentle twist, then drop it in or hang it on the rim.

Optionally float an edible flower on top for an elegant presentation. Serve immediately while the bubbly is lively.

Use the jigger for accurate measurements and the bar spoon for gentle stirring. Rinse tools between cocktails if preparing multiple servings.