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Ingredients

• 30 ml Gin
• 15 ml fresh lemon juice
• 15 ml Simple syrup (1:1 sugar and water)
• 60 ml Champagne or dry sparkling wine, chilled
• 1 piece strip of lemon peel (optional)
• Ice

Method

1. Chill a Champagne flute.
2. Shake the gin, lemon juice and syrup with ice for 10–15 seconds.
3. Strain into the flute, then slowly top up with the sparkling wine so it does not foam over.
4. Stir once very gently and garnish with a twist of lemon peel.

Tips

• Simple syrup is 1:1 sugar and water: stir equal amounts in a small pan over low heat until clear, cool, and keep it in the fridge for up to 2 weeks.
• Good-value crémant or cava works as well as Champagne.
• Bubbles speed up how fast alcohol hits you, and this mixes gin with fizz: sip slowly.

Sources

Written in our own words after cross-checking these recipes:

IBA (International Bartenders Association) PUNCH