Kyoto Sparkles Recipe

Mix and chill

Fill a cocktail shaker with ice. Add 2 oz citron vodka, 0.5 oz obaachan yuzu-shu, 0.5 oz Giffard elderflower syrup, and 0.5 oz fresh lemon juice. Cap the shaker and shake vigorously for about 10 seconds until well chilled and slightly diluted.

Strain

Strain the chilled mixture into a chilled flute or coupe glass that already contains a large cube of ice (if using a rocks glass) or is simply chilled (if using flute/coupe).

Top the strained base with 3 oz dry sparkling wine poured gently down the side of the glass to preserve effervescence.

Add 1 oz club soda to lighten and lengthen the drink. Give the glass a very gentle stir (one or two slow turns) to integrate without flattening the bubbles.

Express the oils of a yuzu or lemon peel over the surface by holding the peel over the glass and giving it a quick twist, then rub the peel on the rim and drop it into the drink.

If using, float a small edible flower on top for a delicate, floral presentation. Serve immediately while sparkling.