Pour the champagne into a flute. In a shaker, combine the remaining ingredients and shake with ice until chilled. Slowly strain the contents of the shaker into the champagne-filled flute. Top with the bitters.

Glass

Flute Glass

Ice

None

A sparkling cocktail that balances brightness with depth, this drink leads with champagne's effervescence before the sloe gin's berry-like sweetness and subtle almond notes emerge. The absinthe provides an herbal backbone—anise and wormwood lingering just beneath the surface—while fresh lemon keeps everything taut and lively. A few drops of Peychaud's bitters on top add a whisper of cherry and spice to the nose, tying the drink to its literary namesake's Parisian haunts.