3/4 ounce lemon juice 3/4 ounce simple syrup 1 1/2 oz rye whiskey, preferably Rittenhouse 2 dashes bitters, preferably Peychaud’s Sparkling rosé, preferably Charles Bove Touraine Lemon peel, for garnish

Step 1 In a cocktail shaker filled with ice, combine the lemon juice, syrup, rye and bitters. Shake vigorously, and strain into a Champagne coupe. Top with sparkling rosé and garnish with the lemon peel.

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