Sparkling Recipe

Chill glasses

Place coupe or flute glasses in the freezer for 10–15 minutes before serving to keep the cocktail fizzy and cold.

If using an optional sugared rim, rub a lemon twist around the glass rim, dip the rim lightly into edible sparkling sugar, and set aside to dry for a minute.

Make lemon twists or thin wheels: using a vegetable peeler or sharp knife, remove thin strips of lemon peel for twists or slice 2 thin wheels and remove a small center if desired.

Combine base ingredients

In a cocktail shaker, add gin (0.25 cups), elderflower liqueur (2 tsp), fresh lemon juice (2 tbsp), and simple syrup (1 tsp).

Add ice and chill

Add about 1 cup of ice cubes to the shaker. Secure the lid and shake vigorously for 8–10 seconds to chill and lightly dilute the mixture.

Strain into glasses

Strain the shaken mixture evenly into two chilled coupe or flute glasses, filling each glass to about one-third full (reserve space for sparkling wine).

Top with sparkling wine

Carefully top each glass with the dry sparkling wine (divide 1.5 cups between two glasses, about 3/4 cup per glass), pouring slowly to preserve bubbles.

Garnish each cocktail with a lemon twist or thin wheel and a fresh mint sprig. Express the lemon twist over the drink by pinching it to release oils, then drop it in.

Serve immediately while the drink is cold and effervescent. Optionally offer a small stir stick if guests prefer to mix before sipping.