Glitter & Glam Recipe

Prepare glass (optional rim)

If rimming is desired, rub the cut lemon wedge around the outside lip of a champagne flute or coupe, then gently dip the rim into the superfine sugar so it adheres. Set the glass aside.

Build base

In a mixing glass or cocktail shaker filled with the ice cubes, combine the gin (or vodka), fresh lemon juice, and simple syrup. Stir briskly for about 10–15 seconds to chill and dilute slightly.

Strain

Strain the chilled spirit mixture into the prepared chilled flute or coupe, leaving room for sparkling wine and cotton candy (fill to about one-third full).

Add glitter

Sprinkle the edible glitter directly into the spirit mixture in the glass. Use fine, food-grade glitter only. A quarter teaspoon is usually sufficient; adjust to desired sparkle. Wait a moment for glitter to disperse slightly.

Top with sparkling wine

Slowly pour the chilled sparkling wine or champagne down the side of the glass to preserve bubbles and create a gentle lift. Pour until the glass is about three-quarters full; the effervescence will help dissolve and bloom the glitter.

Add cotton candy

Just before serving, place a small tuft of cotton candy on top of the glass or on a small skewer laid across the rim. Option 1: Set the cotton candy on the rim so the guest can drop it into the glass to dissolve. Option 2: Serve the cotton candy on a small plate beside the glass to be added by the guest. If you want the cotton candy to dissolve immediately, gently drop it into the sparkling drink and watch it foam and color the beverage.

Garnish and serve

Add a lemon twist or edible flower as garnish. Present immediately so the cotton candy remains dramatic and the glitter is suspended in the bubbly. Provide a small spoon or straw if the cotton candy is dropped in, and warn guests that glitter is edible but sparkly.

If the glitter clumps, try using a finer edible glitter and stir gently with the back of a spoon to disperse. If you prefer a non-alcoholic version, replace the gin and sparkling wine with 2 oz white grape juice or elderflower cordial + 3 oz high-quality sparkling water or non-alcoholic sparkling wine.

To make flavored simple syrup: combine equal parts sugar and water, heat until sugar dissolves, cool, and optionally steep with citrus peel or vanilla before straining. Refrigerate up to 2 weeks.