The Standing Ovation

Rise to your feet — one sip demands an encore.

This bold, effervescent cocktail captures the electric energy of a crowd erupting in thunderous applause. It builds in layers — a deep, dramatic base of smoky mezcal and tart blackcurrant that "rises" dramatically when topped with a roaring cascade of champagne, mirroring the wave of a standing crowd. Every sip is a crescendo: smoky, bright, bold, and celebratory all at once.

Ingredients

• 1.5 oz mezcal (reposado)
• 0.5 oz crème de cassis (blackcurrant liqueur)
• 0.5 oz fresh lemon juice
• 0.25 oz honey syrup (2:1 honey to water)
• 2 dashes Angostura bitters
• 2 oz brut champagne or prosecco (to top)
• Edible gold dust (for garnish)

Instructions

1. Combine the mezcal, crème de cassis, fresh lemon juice, and honey syrup in a cocktail shaker with ice.
2. Add 2 dashes of Angostura bitters.
3. Shake vigorously for 12–15 seconds until well chilled — like the thunderous clap of applause.
4. Fine-strain slowly into a chilled champagne flute, allowing the deep purple-amber base to settle.
5. Gently top with cold brut champagne or prosecco, pouring over the back of a bar spoon to encourage a dramatic, rising effervescence.
6. Lightly dust the foam with a pinch of edible gold dust to capture the shimmer of stage lights.
7. Garnish with a long spiral of lemon peel draped over the rim and a gold-dusted blackberry dropped gently into the glass.
8. Serve immediately while the bubbles are still roaring.