Bugey Cerdon(or another sparkling roseĢ), to fill
Garnish: lemon zest
Instructions
Fill a cocktail shaker with ice; add Byrrh and Giffard Vanille de Madagascar. Shake until very cold, about 1 minute; strain into a Champagne flute. Slowly top with Bugey Cerdon. Garnish with lemon zest, if desired.