Place a handful of ice cubes into a cocktail shaker.
Add 100ml of Kingscote Cuvée Christen sparkling wine to the ice along with 25ml of Cointreau and the freshly squeezed and strained juice of one orange.
Add a teaspoon of stock syrup and shake.
Pour into a cooled large wine glass and garnish with a twist of orange peel.
(A cocktail cherry on a stick is an optional extra).
To make the stock syrup:
200g caster sugar
Combine the sugar and water in a saucepan and bring to the boil. Stir until sugar has dissolved then allow to cool. This can be stored in the fridge for up to one month.
(You can also buy ready-made sugar syrup).
Fill a tall glass with ice and pour over 100ml Kingscote The Bacchus plus 25ml lime vodka OR regular vodka with a squeeze of lime juice. Add a teaspoon of stock syrup and stir. Top up with soda water and decorate with a twist of lime peel.