Two servings (in 10 ounce rocks glasses filled halfway with ice)
For the Spicy Syrup:
½ cup honey
½ cup water
¼ cup lemon juice
1 small jalapeño pepper, cut in ¼ inch slices (about 4 slices total, one more for garnish). Cut more if you enjoy more than mild heat.
Shake and mix! Chill in refrigerator (covered) overnight (but not any longer than that or the mixture will be too spicy to drink). Remove jalapeños with a fine mesh sieve before adding sparkling wine.
To the Spicy Syrup add:
1 small (split) bottle 187 mL sparkling wine
After mixing the sparkling wine with the Spicy Syrup, serve and garnish with a quarter-inch slice of jalapeño over ice in a rocks glass.