Breakfast At Terrell's

Use 2:1 rich simple syrup for its listed portion.

Chill a champagne flute in advance to ensure the cocktail remains refreshingly crisp.

Prepare a garnish by twisting a coin-sized piece of orange zest.

Pour a portion of the chilled sparkling wine into the flute.

In a shaker, combine mandarin liqueur, freshly squeezed orange juice, whipping cream, and rich sugar syrup with ice. Shake vigorously.

Fine strain the mixture into the flute, allowing it to mingle with the sparkling wine already in the glass.

Top up the cocktail with more chilled sparkling wine, pouring slowly to achieve a soufflé-like foam.

Express the orange zest twist over the cocktail to release its oils, then place it as a garnish on the rim of the glass.