Summer Rye

1.5 ounces Sazerac rye whiskey

3/4 ounce St Germain elderflower liqueur

3/4 ounce lemon juice, freshly squeezed

1/4 ounce simple syrup, preferably Barsmith

1 ounce Fuji apple juice

Sparkling Wine, chilled, to top (approximately 3/4 ounce)

apple cubes, for ganish

Add the rye whiskey, elderflower liqueur, simple syrup, lemon juice and Fuji apple juice to a shaker with ice and shake until well-chilled. Double strain into a chilled rocks glass with fresh ice. Top with the sparkling wine. Garnish with diced apple cubes.

To create simple syrup, simply mix sugar with an equal amount of water and stir until fully dissolved, then allow to cool.