2 oz of Mezca 1/2 oz of Lemon Juice 1/2 Simple Syrup (or Teaspoon of Castor/Extrafine Granulated Sugar or 1/2 oz of Agave Syrup) 1/2 Oz of Cointreau (Variations: St.Germain or Luxardo Maraschino Shake with ice Strain Pour  into Champagne Flute Top with Well Chilled Champagne Garnish with Lemon ( Wedge or Peel