- 1/2 ounce crème de mûre (blackberry liqueur)
- 1/4 ounce anise liqueur, preferably Herbsaint
- 4 ounces chilled Champagne
- 1 lemon twist
How to make this recipe
- Fill a pint glass with ice. Add the crème de mûre and anise liqueur and stir well. Strain into a chilled flute and top with the Champagne. Garnish with the lemon twist.