Bulles Recipe

Chill glassware

Place 2 champagne flutes or coupe glasses in the refrigerator or freezer for 10–15 minutes so they are nicely chilled when served.

Prepare garnishes

Using a vegetable peeler or small paring knife, cut two long thin strips of orange peel (avoid too much white pith). Wash mint and raspberries (or slice strawberries) and pat dry.

Combine base flavors

In a small mixing glass or measuring cup, combine the orange liqueur (1 Tbsp), fresh lemon juice (1 tsp) and simple syrup (1 tsp). If using elderflower liqueur, add 1/2 tsp here. Stir once or twice to combine.

Add sparkling wine

Carefully pour 3/4 cup (about half of the 1.5 cups total) of the chilled sparkling wine into the mixing vessel with the liqueur mixture. Stir gently with a bar spoon one slow turn — do not shake to preserve bubbles.

Taste and finish

Taste the mixture and, if desired, add the optional dash of bitters. Adjust sweetness with another 1/4–1/2 tsp simple syrup if needed. The resulting mixture should be bright, slightly sweet and aromatic.

Assemble

Pour equal amounts of the mixture into two chilled flutes (about 3/4 cup each total volume per glass including added sparkling wine). Top each glass with the remaining sparkling wine poured slowly down the side to preserve carbonation, dividing the remaining 3/4 cup evenly between the two glasses.

Garnish and serve

Float two raspberries (or slices of strawberry) in each glass. Twist an orange peel over each glass to release oils, then drop it in as a curl. Slap the mint gently between your palms to release aroma and tuck the leaves into the glass or onto the rim. Serve immediately while effervescent.

Non-alcoholic: Replace sparkling wine with high-quality chilled sparkling white grape juice or non-alcoholic sparkling wine and omit liqueurs. For more citrus brightness, add an extra 1/4 tsp lemon juice. For a sweeter, fruitier profile, muddle one raspberry with the liqueur before adding the sparkling wine.