Ingredients
Coarse sugarIce cubes3/4 ounce gin1 tablespoon confectioners’ sugar2 teaspoons lemon juice3 ounces chilled champagne
Preparation
Sprinkle a thin layer of sugar on a plate. Moisten the rim of a chilled champagne flute with water; hold glass upside down and dip rim into sugar.
Fill a shaker three-fourths full with ice. Add gin, confectioners’ sugar and lemon juice; cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into prepared flute; top with champagne.
