Step 1

Fill a stemless wine or Collins glass with ice. Using a channel knife or vegetable peeler, peel a long strip of peel from 1 medium lemon. Juice the lemon until you have 1 ounce.

Step 2

Place the lemon juice, 1 1/2 ounces blanco tequila, and 3/4 ounce simple syrup in a cocktail shaker. Fill the shaker halfway with ice, seal, and shake until the outside of the shaker is very frosty, about 20 seconds.

Step 3

Pour through a fine-mesh strainer into the glass. Slowly pour in 2 ounces chilled dry sparkling rosé wine. Hold the lemon peel over the cocktail and twist the peel to express the oils onto the surface of the drink. Run the outside of the peel over the rim of the glass, then drop the peel into the cocktail.