Before making the drink, you need to prepare the glass and the garnish.

Take the Champagne flute, wet the rim with Apricot Brandy, then dip into the sugar to create an even sugar rim on the glass.

Using a vegetable peeler. begin at the top of the orange and peel it in a long, continuous strip, using as much of the skin as possible. Feel free to trim the edges to make it look a little less rustic.

Wet the orange peel with the orange blossom water or apricot brandy

Add the Bardinet, Apricot Brandy and orange juice/orange blossom water in a shaker.

Add ice and shake until chilled.

Pour carefully into the champagne flute and then top up with prosecco/champagne.

Stir very gently so as not to lose any bubbles.

Place the orange peel carefully inside the glass. Try to create the spiral inside the glass and fold the edge of it over the Champagne flute and stick it to the glass.