Parisian Spring Punch

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

Select and pre-chill a highball glass.

Prepare a lemon zest twist for garnishing.

Shake the Calvados or apple brandy, Strucchi Dry Vermouth, freshly squeezed lemon juice, and rich sugar syrup with ice until well-chilled.

Open the shaker and add brut champagne or sparkling wine.

Strain the mixture into the ice-filled highball glass.

Express the lemon zest twist over the cocktail and place it as a garnish.