Perla 76 Recipe

Quick infusion (2–6 hours)

Lightly bruise the honeysuckle flowers between your fingers to release aroma. Place flowers in a clean jar and pour 8 oz vodka over them, making sure flowers are fully submerged. Seal and store in a cool, dark place for 2 to 6 hours, tasting every hour after the second hour until the vodka has a fragrant floral note but not overly sweet. Strain through a fine mesh sieve lined with cheesecloth into a clean bottle. Discard flowers. Yield ~8 oz infused vodka; refrigerate up to 2 weeks.

Combine 0.5 cup honey and 0.5 cup water in a small saucepan over low heat. Stir until the honey fully dissolves and the mixture is homogeneous (do not boil). Remove from heat and cool. Transfer to a jar and refrigerate. Keeps 2–3 weeks.

Chill a champagne flute or coupe by placing it in the freezer for a few minutes or filling it with ice water while you prepare the drink.

Fill a cocktail shaker with ice. Add 2 oz honeysuckle-infused vodka, 0.75 oz fresh lemon juice, and 0.5 oz honey syrup.

Dry shake (no ice) briefly for 5–8 seconds to incorporate and slightly emulsify, then add ice and shake vigorously for 10–12 seconds until well chilled.

Double-strain the mixture into the chilled flute or coupe to remove ice shards and any pulp.

Top with 2 oz chilled sparkling wine poured gently down the side of the glass to preserve bubbles.

Express a lemon twist over the surface to release oils, run it around the rim if desired, and drop it into the drink. Garnish with an edible honeysuckle blossom or small edible flower if available.

Serve immediately while sparkling wine is lively.