French 75

Chill a Champagne flute by filling it with ice water and setting it aside while you prepare the cocktail.

If you do not have simple syrup on hand, combine equal parts sugar and water in a small saucepan over medium heat, stirring until the sugar fully dissolves, then let it cool completely.

Fill a cocktail shaker with ice cubes to about three-quarters full.

Add 1.5 oz of gin (or cognac for a more traditional French version), 0.75 oz of freshly squeezed lemon juice, and 0.5 oz of simple syrup to the shaker.

Secure the lid on the shaker and shake vigorously for about 15 seconds until the mixture is well chilled and combined.

Discard the ice water from the chilled Champagne flute and strain the shaken mixture into the flute.

Top the cocktail with approximately 2 oz of well-chilled Champagne or dry sparkling wine, pouring slowly down the side of the glass to preserve the bubbles.

Garnish with a long, thin lemon twist by expressing it over the drink to release its oils, then draping it elegantly over the rim of the glass before serving immediately.