Ingredients:

  • 0.75 oz fresh lime juice
  • 0.5 oz simple syrup (1:1 ratio)
  • 2 dashes orange bitters
  • 4 oz chilled Champagne or Dry Prosecco
  • 1 thin lime wheel
  • 1 tsp granulated sugar
  • 1 sprig fresh mint

Instructions:

  1. Chill a champagne flute in the freezer for 10 minutes. Run a lime wedge around the rim and dip it into a small plate of granulated sugar to create a crystalline border.
  2. Add the fresh lime juice and simple syrup to the bottom of the chilled glass. Add orange bitters if using. Stir gently with a bar spoon for 5 seconds to incorporate.
  3. Tilt the glass at a 45-degree angle and slowly pour the chilled Champagne down the side to preserve carbonation. Give one very gentle stir to lift the lime base. Garnish with a lime wheel and fresh mint.