Bubbly By The Glass Recipe

Time8m

Serves1

Make Bubbly By The Glass Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Chill
Place a champagne flute or coupe in the fridge or freezer for 10–15 minutes before preparing to keep the drink cold and bubbly longer.
2
If using a large ice cube, have it ready to add to a rocks style glass; otherwise use a chilled flute/coupe without ice for a traditional presentation.

3
Combine base flavors
In a small mixing glass or jigger, pour 0.5 oz elderflower liqueur, 0.25 oz fresh lemon juice, and 0.25 oz simple syrup. Stir gently for 5–8 seconds to combine — do not shake, as agitation will dissipate the bubbles.
4
Build the drink
Pour the combined liqueur/juice/syrup mixture into the chilled flute or coupe. Slowly top with 4 oz dry sparkling wine poured down the side of the glass to preserve effervescence. Pour gently until the glass is about 90% full to leave room for garnish and aroma.

5
Express a lemon twist over the surface of the drink by holding the twist skin-side down above the glass and giving it a quick squeeze to release oils, then rim the glass with the twist and drop it in or rest it on the rim.
6
Garnish with a fresh mint sprig gently slapped between your hands to release aroma and set it on the edge of the glass or lightly float it. Optionally float an edible flower on top for a refined happy hour presentation.
7
Serve immediately while sparkling; advise guests to sip slowly to enjoy the aromatic lift from the elderflower, lemon, and mint.