Sparkling Recipe

Chill glassware and ingredients

Place champagne flutes or coupe glasses in the freezer for 10–15 minutes, or chill them in the refrigerator. Keep the sparkling wine chilled until just before serving.

In a small mixing glass or measuring cup, combine the orange liqueur, fresh lemon juice, and simple syrup. Stir gently to combine.

Divide the liqueur mixture evenly between 2 chilled glasses (about 1/8 cup per glass if making the full recipe for 2 servings).

Slowly top each glass with the chilled sparkling wine, pouring gently down the side of the glass to preserve carbonation. Fill to about 3/4 full, leaving room for garnish and aromas.

Give the drink one very gentle stir (one short swirl or a single stir with a bar spoon) to incorporate the liqueur mixture without flattening the bubbles.

Place 2–3 fresh raspberries into each glass (they will sink slightly and slowly release a hint of fruit flavor).

Add a thin lemon slice or a twist to the rim of each glass. If using a twist, express the lemon oils over the drink by holding the twist above the glass and pinching lightly, then rub the peel on the rim before dropping it in.

Garnish each glass with a small sprig of fresh mint tucked gently alongside the lemon or raspberries for aroma. Do not muddle the mint — keep it whole to preserve its bright scent.

If you prefer a colder, slightly more casual serve, add 2 ice cubes to each glass before pouring the sparkling wine. Note that ice will dilute the drink as it melts and reduce effervescence more quickly.

Serve immediately while the sparkling wine is lively. Taste and adjust future pours by increasing or decreasing the orange liqueur or simple syrup depending on your sweetness preference.

Variations: substitute elderflower liqueur for orange liqueur for a floral profile, or use a flavored sparkling wine (peach, rosé) for different fruit notes.