sugar syrup 12.5ml (make your own by dissolving 250g caster sugar in 250ml hot water)
lemon peel to serve
Put the first three ingredients in a shaker, fill with ice and shake hard, then strain into a flute and top with champagne. Using a zester or peeler, peel a long strip of lemon zest, being careful not to get too much pith. Twist over the flute to release the oils and drop into the glass.