Sparkling Recipe

Chill glass

Place a champagne flute or coupe in the freezer for 5–10 minutes, or fill briefly with ice water while you prepare ingredients to thoroughly chill the glass.

Add citrus liqueur, fresh lemon juice, and simple syrup to a mixing glass or small shaker. Add ice (about 1/2 cup) to chill the mixture but do not over-dilute.

Gently stir or do a quick shake for 6–8 seconds to combine and chill the liqueur and citrus. Strain out the ice into a separate container (do not pour the ice into the serving glass).

Pour the chilled sparkling wine into the chilled flute until it is about two-thirds full (roughly 6 oz).

Slowly add the strained liqueur/lemon mixture over the back of a spoon into the sparkling wine so it layers and mixes gently, preserving most of the bubbles. Taste and adjust sweetness by adding up to another 1/4 oz simple syrup if desired.

If using a sugar rim: moisten the rim with a lemon wedge, dip rim into fine sugar or edible glitter, then gently tap off excess before pouring.

Twist a thin strip of lemon peel over the drink to express oils, drop the twist or a thin wheel into the glass, and optionally place a mint sprig on the lip for aroma.

Serve immediately while effervescent. Recommend serving with a small spoon or straw for sipping slowly to enjoy the bubbles.