Add gin, strained Meyer lemon juice, simple syrup, and ice to a cocktail shaker.
Shake and pour into two champagne flutes.
Top with sparkling wine. Garnish with a Meyer Lemon twist. Enjoy!
Notes
I make vegan simple syrup by bringing to a gentle boil in a small saucepan one part water and one part organic cane sugar (for example, ½ cup of each). Once the sugar has dissolved, I take it off the heat, let it cool, and refrigerate it in a sealed glass container for up to 1 month.