Sparkling rosé adds a hint of raspberry flavor and a rosy hue to this take on the French 75.
MAKES 1 COCKTAIL
1½ oz. Jacopo Poli pinot noir grappa
1 oz. fresh lemon juice
¾ oz. simple syrup
2 oz. pink champagne, preferably Billecart-Salmon brut rosé
Combine grappa, lemon juice, and simple syrup in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled champagne flute; top with pink champagne.