Sparkling Recipe

Chill glass (optional)

Place the flute or coupe in the freezer for 10–15 minutes or fill with ice water while you assemble the drink to ensure it stays cold longer.

If using simple syrup: measure 1 teaspoon. If using honey, thin it with an equal part warm water to make honey syrup so it blends easily.

If you want a slightly stronger, more integrated drink: add the vodka (1 tbs), elderflower liqueur (1 tsp), lemon juice (1 tsp) and simple syrup (1 tsp) to a small cocktail shaker or mixing glass with 3–4 ice cubes. Give a quick, gentle shake (6–8 seconds) — just enough to chill and slightly dilute, not to overly agitate the sparkling wine.

If you prefer to keep the bubbles pristine, skip shaking: add the vodka, elderflower liqueur, lemon juice and simple syrup into the chilled glass and gently stir to combine.

Pour or strain the chilled sparkling wine (1 cup) slowly into the glass over the back of a spoon or down the side to help preserve effervescence. If you used a shaker, strain into the chilled glass first and then top with sparkling wine. Leave a little headspace to avoid overflow.

Express the lemon twist over the drink by holding it skin-side down and giving it a quick twist to release oils, then rub the rim of the glass with the peel and drop it into the drink or hook it on the rim.

Garnish with a mint sprig (slap the mint once between your palms to release aroma) or an edible flower if using. Do not overcrowd the glass — garnish should be light so bubbles remain lively.

Serve immediately while sparkling wine is actively effervescent. Offer a small stirring stick on the side if guests want to incorporate more thoroughly.