Ingredients:

  • 1.5 oz Premium Vodka
  • 0.5 oz Freshly Squeezed Lemon Juice
  • 0.5 oz Simple Syrup (1:1 ratio)
  • 3 oz Chilled Champagne or Brut Sparkling Wine
  • 1 Long Lemon Twist

Instructions:

  1. Chill the glass. Place your champagne flute in the freezer for at least 10 minutes. Note: A cold glass prevents the bubbles from dissipating too quickly.
  2. Prepare the garnish. Cut a long, thin strip of lemon zest, avoiding the bitter white pith.
  3. Measure the spirits. Pour 1.5 oz Premium Vodka into your cocktail shaker.
  4. Add the brighteners. Pour in 0.5 oz Freshly Squeezed Lemon Juice and 0.5 oz Simple Syrup.
  5. Ice it down. Fill the shaker 3/4 full with large, solid ice cubes. Watch for the shatter sound as you add them; you want hard ice, not melty slush.
  6. The Frosty Shake. Seal the shaker and shake vigorously for 15 seconds until the outside of the tin is painfully cold and frosted.
  7. Double strain. Pour the mixture through a Hawthorne strainer and a fine mesh sieve into the chilled flute. Note: This removes tiny ice shards that can cause the Champagne to foam over.
  8. The Sparkling Finish. Top with 3 oz Chilled Champagne or Brut Sparkling Wine. Pour slowly to maintain the head.
  9. Express and garnish. Twist the lemon peel over the glass to release the oils, rub it along the rim, and drop it in.