- 1 ½ oz Skyy vodka
- ¾ oz crème de violette
- 3 oz dry sparkling wine (such as Drusian prosecco)
- 3 dashes Fee Brothers or angostura orange bitters
Stir Skyy vodka, orange bitters and creme de violette with ice. Strain into champagne coup or flute and top with prosecco. Top with zest of an orange and garnish with orange twist.