• Place all the ingredients in a shaker tin and dry shake.
• Add ice and give it a quick, hard shake.
• Top with Moët & Chandon.
• Double strain into a chilled flute.

Brown-Butter Infused Tequila

• In a saucepan over medium heat, brown the butter until it turns a deep golden color and smells nutty.
• Pour the browned butter into a large container with the tequila and let it infuse at room temperature for an hour.
• Transfer the mixture to the freezer overnight, then strain through a fine-mesh sieve lined with a coffee filter.