1 fresh orange slice
1/2 honey syrup (mix equal parts honey and hot water)
2 dashes orange bitters
1 oz lillet
4 oz dry prosecco, chilled

In a shaker, muddle the orange slice, bitters, and honey syrup. Add Lillet and stir. Fill shaker with ice and shake vigorously. Strain into a chilled champaign flute and slowly add the prosecco. Garnish with orange twist.

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