Chill Glasses. Place champagne flutes in the fridge for at least 15–30 minutes to keep drinks cold and bubbly longer.

Dip the rim of each flute into lemon juice, then roll it in fine sugar (optional)

Let the rims dry for 1–2 minutes before serving.

Tear off a small, fluffy ball of cotton candy (about golf-ball size).

Place it in the bottom of each flute, ensuring it’s light and not compacted.

Slowly pour champagne over the cotton candy, watching it dissolve and fizz.

Avoid pouring too fast to minimize foam and spillage.

Add a slice of fruit, a pinch of edible glitter, or a drizzle of flavored syrup for extra flavor and visual appeal (optional)

Consider edible flowers for an elegant touch.

Serve Immediately: Cotton candy melts quickly, so serve the drinks as soon as they’re poured for the best effect.