Prepare the garnish before squeezing the lemon. Use a channel knife (included with some lemon zesters) to cut long strands of lemon zest for a garnish. The strand of lemon zest can be wrapped around a straw to create a spiral. Juice the lemon.

In a shaker, combine the ROXOR gin, fresh lemon juice, simple syrup and Cointreau. Add 1 cup of ice cubes. Shake vigorously for 20 seconds. Decant the chilled mixture into champagne flute. Top with the champagne and garish with the lemon zest.

Simple Syrup

Combine ½ cup of sugar and ½ cup of water in a small pan. Heat the water just to a boil then remove from the heat. Stir to insure that the sugar is fully dissolved.