1/2 Bottles Recipe

Chill

Place two flute glasses (or one large coupe) in the freezer for 10 minutes or fill briefly with ice and cold water to chill while you prepare the cocktail components.

If using ice to chill, discard ice and water before assembling the drink.

Combine juices and syrup

In a small mixing glass or pitcher, combine the fresh orange juice (60 ml), fresh lemon juice (15 ml) and simple syrup (20 ml). Stir gently for 10–15 seconds until blended.

Add bitters (optional)

If using bitters, add 2 dashes to the juice-syrup mixture and stir once more to incorporate.

Pour base wines

In a clean pitcher, combine the 375 ml dry sparkling wine and 375 ml dry white wine. Stir gently once to marry. Note: do not vigorously stir the sparkling wine to avoid losing carbonation.

Incorporate juices

Pour the juice-syrup-bitters mixture into the pitcher with the wines. Gently fold with a long spoon 2–3 times to combine without flattening the sparkling wine.

Taste and adjust: if you prefer slightly sweeter, add up to 10 ml more simple syrup; if brighter, add an additional 5–10 ml lemon juice. Stir gently after adjustments.

Pour

Divide the cocktail between the two chilled flute glasses (approximately 375 ml per glass), or pour into one large coupe/bottle if serving as a single large portion. Pour slowly down the side of the glass to preserve bubbles.

Garnish

Garnish each glass with an orange slice or twist and a mint sprig if desired. Give the mint a light slap between your palms to release aromatics before placing it on the rim.

Serve immediately while sparkling and chilled.

If you have leftover mixed cocktail in a sealed bottle, keep refrigerated and consume within 24 hours — carbonation will degrade. Do not store open for more than a few hours.