Fill a cocktail shaker halfway with ice (about 6 cubes). Add 1.5 oz Ketel One Vodka, 0.75 oz Briottet Peach Liqueur, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup. Secure the lid and shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosted.

Double strain the shaken mixture into a chilled champagne flute or coupe. If you prefer a colder drink, you may pre-chill the glass or add 2–3 small ice cubes to the glass and strain over them; remove before topping if desired.

Top & Finish

Top with Bubbles

Slowly top the strained cocktail with 2 oz of Chandon (or other dry sparkling wine). Pour gently down the side of the glass to preserve carbonation and avoid excessive foaming.

Garnish

Trim a thin peach slice or a lemon twist and place it on the rim or float it on top. Optionally express a lemon twist over the drink (twist skin toward the surface to release oils) and drop it in.

Serve immediately while chilled and effervescent.

Tools & Ice

Rinse and chill tools if possible. Use fresh ice for shaking to get proper dilution and keep sparkling wine cold and bubbly until pouring.