1½ ounces rye
1 Peychaud’s Bitters-saturated sugar cube
3 dashes Herbsaint Legendre
Sparkling wine for garnish
Lemon twist for garnish
Place rye, sugar cube, and Herbsaint Legendre in a champagne flute. Top with sparkling wine and lemon twist.
- The “world’s first cocktail” provided by Chris McMillian of Kingfish