From: Restaurant R’evolution, New Orleans. Yield: 1 serving.
1 oz. Evan Williams Single Barrel Bourbon
1 oz. fresh-squeezed lemon juice
1 oz. seasonal ratafia (house-made fruit-infused brandy)
1 oz. simple syrup
2 oz. sparkling wine
as needed for garnish, lemon peel
Combine bourbon, lemon juice, ratafia and simple syrup in dry shaker. Add ice, shake and pour into chilled Champagne flute. Top with sparkling wine and garnish with lemon peel.