Champagne Lady Recipe

Chill glass

Place a champagne flute or coupe in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to ensure the drink stays cold and sparkling.

Dry shake (if using egg white)

If using the egg white for a silky froth, add 0.5 egg white, 1 oz gin, 0.5 oz fresh lemon juice and 0.25 oz simple syrup to a cocktail shaker without ice. Dry-shake vigorously for 15–20 seconds to emulsify and create foam.

Wet shake

Add ice (about 1 cup) to the shaker. Seal and shake vigorously for another 10–12 seconds to chill and dilute slightly. If not using egg white, combine gin, lemon juice, and simple syrup with ice and shake 10–12 seconds.

Strain

Discard ice or water from the chilled glass. Double-strain the shaken gin mixture into the chilled flute or coupe to remove ice shards and any egg white solids.

Top with champagne

Carefully top the gin base with 4 oz chilled champagne or dry sparkling wine. Pour slowly down the side of the glass to preserve carbonation and to help incorporate the foam from the egg white.

Finish and garnish

Add 1 dash Angostura bitters on top of the foam (if egg white used) to create a fragrant accent and a pretty dot pattern. Twist a lemon peel over the drink to express oils, rub it around the rim, and drop it in or perch a thin lemon wheel on the lip as garnish.

Serve

Serve immediately while sparkling. Sip slowly to enjoy the balance of bright citrus, botanical gin, light sweetness, and effervescence.