3/4 oz Triple Sec (Cointreau)
1/2 oz Lemon Juice
Shake with ice and strain into a coupe glass rinsed with absinthe (Butterfly). Top with 1 oz sparkling wine (Gruet Blanc de Blanc) and garnish with a lemon twist.
Two Thursdays ago, I opened up my copy of Food & Wine: Cocktails 2012 and spotted the Death at the Savoy. The recipe was in PDT's John deBary's section on Corpse Reviver #2 riffs, and he described it as the lovechild of the classic CR#2 and Death in the Afternoon.