1 ½ part ANGEL'S ENVY Bourbon Finished in Port Wine Barrels
4 dashes of Angostura Bitters
super fine sugar
In a Champagne flute, spray with a light Absinthe spritz and lightly dust with super fine sugar. In a Yari glass, combine the Angel’s Envy with 4 dashes of Angostura Bitters, add ice and stir until chilled. Strain into the flute and top with Champagne. Garnish with a horse’s neck lemon twist.