Measure Mango Juice and Chai Syrup into champagne flute.
Swirl to combine.
Top with sparkling white wine.
Carefully add mango into glass and dust with cinnamon.
Measure ingredients separately into mixing cup.
Stir until sugar is dissolved.
Cover and store in refrigerator for up to 10 days.
Recipe courtesy of Tony Pereyra, Bar & Beverage Specialist, THE SPIRITS IN MOTION.
Recommended Glassware - Stemless Wine Glass, Glass Jar with Lid.