It's a sparkler for sure, but on the dry side, crisp Veuve Ambal brut blanc de blancs with Drambuie (there's the Scotch tie-in), St. Germain (which McCarthy calls "liquid MSG"), and a twist of lemon. Drop the lemon in pith side up and it'll bubble effusively for minutes on end.
Note: For orange bitters, McCarthy uses a combination of Regan's orange bitters #6 ("for depth and body") and West Indian Orange Bitters ("fresh, blossom-y").
- 1/4 ounce St. Germain
- 1/2 ounce Drambuie
- 1 dash orange bitters (see note)
- Sparkling wine, chilled
- Lemon twist, to garnish
Combine St. Germain, Drambuie, and orange bitters in champagne glass. Fill with sparkling wine. Twist a lemon peel on top to release oils, and leave in glass, pith side up.