1 oz Rye Whiskey (Sazerac)
1/4 oz St. Germain (St. Elder)
1 dash Simple Syrup (1/4 oz)
1 dash Boker's or Angostura Bitters (Jerry Thomas Decanter)
Stir with ice, strain into an absinthe-rinsed (Butterfly) cocktail coupe containing 2 oz champagne (Willm Blanc de Blancs), and garnish with either a lemon twist or cherry (lemon twist).