Combine simple syrup, lemon juice, and Port Cask Finished Virginia-Highland Whisky into shaker with ice. Shake ingredients and strain into champagne flute. Top with champagne and a light dusting of lemon zest. Garnish with a lemon twist.
*Simple syrup: 1 cup water, 1 cup sugar. Heat water add sugar and stir until sugar dissolves. Let cool and refrigerate for up to 2 weeks. Yields 1 ½ cups.