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Ingredients
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Base wine
Liqueur and flavoring
Garnish
Method
Preparation
- 1
Chill glass and wine
Place a champagne flute in the refrigerator or freezer for 10–15 minutes so it is well chilled. Ensure the bottle of sparkling wine is chilled to 40–45°F (4–7°C).
- 2
Measure liqueur and bitters
Add 1/2 teaspoon Le Brun Severnay to the bottom of the chilled flute. Add 1 dash of orange bitters on top of the liqueur. If you prefer the cocktail slightly sweeter, add 1/4 teaspoon simple syrup now.
- 3
Top with sparkling wine
Hold the flute at a slight angle and slowly pour the chilled sparkling wine down the side to gently mix with the liqueur. Fill to about 3/4–1 inch (2–3 cm) from the rim. Pouring slowly preserves the effervescence and integrates the small measure of liqueur without stirring.
- 4
- 5
Serve
Serve immediately while the bubbles are lively. Recommend one flute per serving. Sip slowly to enjoy the layered apricot/brandy notes from the Le Brun Severnay against the dry sparkling wine.
