Step 1

First make the spiced syrup

Step 2

Split the vanilla pod and grate the half nutmeg, and add them both along with the other spices to 50ml of warm water, stirring occasionally for 3-4 minutes to infuse all the flavours

Step 3

Leave to cool for about 10 minutes or so in the fridge and then strain

Step 4

Next add all the liquid ingredients except the sparkling wine into a cocktail shaker filled with ice

Step 5

Shake for 10-15 seconds or until the outside of the shaker becomes frosted

Step 6

Double strain into a chilled champagne flute then top up with the sparkling wine

Step 7

Garnish with an orange twist and serve