Rim a flute glass with granulated sugar
Place 12 bar spoons of tangerine puree into a mixing glass
Pour in 0.5 oz of honey syrup, 0.75 oz of vanilla vodka and 2.5 oz of brut champagne
Fill the glass with ice cubes and stir gently
Finely strain into the chilled flute glass
Garnish with a tangerine wedge on a cocktail skewer