Recipe by Ariel Arce
1/2 cup sugar
1 orange, zest removed in long strips with a vegetable peeler, 4 strips reserved for garnish
4 oz. cognac
3 oz. fresh lemon juice (preferably Meyer lemon)
16 oz. dry Champagne, chilled
In small saucepan, bring sugar and 1/2 cup water to a boil over high, stirring until sugar dissolves. Add zest. Remove from heat and let steep for 15 minutes; strain. In cocktail shaker filled with ice, shake cognac, lemon juice, and 2 oz. orange syrup. Divide among 4 chilled coupe glasses. Top with Champagne; garnish.