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Ingredients
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Cocktail
Garnish
Honey Syrup Preparation (makes ~4 oz)
Method
Honey Syrup Preparation
Make honey syrup
Combine 2 tablespoons honey and 2 tablespoons hot water in a small jar or cup. Stir or shake until fully dissolved to create a pourable honey syrup. Let cool to room temperature before using. This yields about 4 tablespoons (~2 oz); use 0.5 oz for one cocktail and refrigerate remainder up to 2 weeks.
Cocktail Assembly
Chill glass
If desired, chill a champagne flute or coupe by placing it in the freezer for 5 minutes or filling it with ice water while you prepare the drink.
Combine base ingredients
In a cocktail shaker, add 1 cup ice, 2 oz lemon vodka, 0.5 oz fresh lemon juice, and 0.5 oz honey syrup. Shake vigorously for 10–12 seconds until well chilled.
Strain
Strain the shaken mixture into the chilled champagne flute or coupe, leaving about 1–1.5 inches of space at the top for the sparkling cider.
Top with sparkling apple cider
Gently top the cocktail with 3 oz chilled sparkling apple cider. Pour slowly down the side of the glass or over the back of a spoon to preserve effervescence and avoid overflow.
Garnish and finish
Express a lemon twist over the drink to release oils, then drop it in or hang on the rim. Float an apple slice on top or slide it on the rim. Serve immediately while bubbly.