Step 1.
- Chill a champagne flute in the freezer for a few minutes.
Step 2.
- In a mixing glass, combine 1.5 ounces sweet vermouth and 0.5 ounces dry amontillado sherry.
Step 3.
- Fill the mixing glass with ice and stir until well chilled.
Step 4.
- Strain the mixture into the chilled champagne flute.
Step 5.
- Top with 3 ounces of chilled champagne.
Step 6.
- Garnish with a twist of orange peel.