A bold, anise-forward cocktail with the delicate effervescence of Champagne.

Served in a flute glass with a cloudy green hue as the absinthe blends with the sparkling wine.

Try using pastis instead of absinthe for a milder anise flavor, or add a sugar cube for slight sweetness.

Pairs well with oysters, caviar, or buttery pastries.

• 3 cl Absinthe
• 12 cl Champagne

1. Pour absinthe into a flute glass.
2. Slowly top with Champagne.
3. Stir gently and serve.