disappearing act

1 oz Lillet Blanc (Cocchi Americano)
1/2 oz Linie Aquavit (Aalborg)
1/2 oz Lemon Juice
1/2 oz Simple Syrup
1 tsp Giffard Peche Liqueur (1/4 oz Briottet Crème de Peche de Vigne)

Shake with ice, strain into a cocktail coupe, top with sparkling wine (1 1/2 oz Ninety+ Cellars Prosecco), and garnish with a lemon twist.
Two Thursdays ago, I was flipping through the pages of Amanda Schuster's New York Cocktails when I spotted a recipe called the Disappearing Act that reminded me of the one that Paul Clarke crafted for a Mixology Monday event in 2012 with the same name. In essence, this Disappearing Act created by Manhattan's Nitecap bar was an aquavit for gin (or brandy) French 75 with Lillet and peach notes as accents. Once prepared, the drink offered a lemon-floral bouquet to the nose. Next, a carbonated lemon and white wine sip led into caraway, citrus peel, and peach notes on the swallow.