Jalapeño Fizz for Two
Two servings (in a 10-ounce rocks glasses filled halfway with ice)
½ cup honey
½ cup water
¼ cup lemon juice
1 small jalapeño pepper, cut in ¼-inch slices (about 4 slices total, one more for garnish). Cut more if you enjoy more than mild heat.
1 small (split) bottle (187 milliliter)
First, make a spicy simple syrup:
Combine honey, water, lemon juice, and jalapeño pepper slices. Shake and mix!
Chill in the refrigerator (covered) overnight (but not any longer than that or the mixture will be too spicy to drink).
The next day, make the drink:
Remove jalapeños from spicy simple syrup with a fine-mesh sieve before adding champagne.
Add 1 small (split) bottle (187 milliliter) sparkling wine to the spicy syrup.
After mixing, serve and garnish with a quarter-inch slice of jalapeño over ice in a rocks glass.
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