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Ingredients
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Shrub (champagne shrub base)
Cocktail (per 1 serving)
Method
Shrub (make ahead)
Combine sugar and orange
In a medium nonreactive bowl, combine 1 cup granulated sugar and the orange zest. Rub the zest into the sugar with your fingers to release oils until fragrant.
Add juice and honey
Stir in 120 ml freshly squeezed orange juice and 2 tablespoons honey until the sugar is mostly dissolved and the mixture is uniform.
Fold in vinegar and steep
Add 60 ml champagne vinegar, stir to combine, then transfer the mixture to a clean jar. Seal and refrigerate for at least 12 hours and up to 48 hours to allow flavors to meld and for the sugar to dissolve fully.
Strain and adjust
After steeping, strain the mixture through a fine-mesh sieve or cheesecloth into a clean container, pressing solids to extract liquid. Taste the shrub: if it's too tart, whisk in another 1–2 tablespoons honey or up to 15 ml honey syrup to balance. Store refrigerated for up to 2 weeks.
Build the Gold Digger (per serving)
Prepare glass
Chill a flute or a Collins/highball glass. If using a flute, add 1–2 ice cubes only if you prefer your sparkling drink colder; otherwise, serve without ice for best effervescence.
Combine shrub and orange juice
Measure 45 ml of the prepared champagne shrub into a mixing glass. Add 30 ml fresh orange juice and 7.5 ml light honey syrup (or 7.5 ml honey if you prefer; stir to incorporate).
Finish and garnish
Strain (if mixed in a mixing glass) into the chilled serving glass. Garnish with an orange twist or thin slice over the rim. Serve immediately.
Scaling and notes
The shrub recipe yields roughly 300 ml of shrub; use 45 ml per cocktail (about 6–7 servings). Make the shrub up to 48 hours ahead for best flavor. Adjust honey and vinegar balance to taste: more honey for sweetness, more vinegar for tang. Use chilled sparkling wine and very cold glasses for best presentation.