3/4 oz Pierre Ferrand Curaçao
3/4 oz Lemon Juice
Shake with ice and strain into a Champagne flute. Top with ~2 oz Louis Bouillot Blanc de Blancs Brut sparkling wine, and twist an orange peel over the top and discard.
Two Tuesdays ago, we paid a visit to the bar at Bergamot where bartender Paul Manzelli was at the stick. For a drink, I asked him for the April in Paris which he created using all French ingredients. The recipe appeared like a cross between a French 75 and a Sidecar, and Paul named it after a Count Basie jazz album.