- 1 sugar cube
- 1/4 ounce green Chartreuse
- 1/2 ounce Licor 43 (citrus-and-vanilla-flavored Spanish liqueur)
- 4 ounces chilled brut Champagne
- 1 lime twist, for garnish
How to make this recipe
- In a small dish or glass, soak the sugar cube with the Chartreuse. Pour the Licor 43 into a chilled flute, then add the Champagne. Drop in the Chartreuse-soaked sugar cube and garnish with the lime twist.