Royal Street Royale

Ingredients

• 1 Lemon twist
• 5 oz Champagne or dry sparkling wine (willm blanc de blancs)
• 1 rinse Herbsaint
• 3 dash Peychaud's bitters
• 1 Cube demerara sugar

Instructions

Soak the demerara sugar cube in 3 dash Peychaud's Bitters. Rinse a flute glass with Herbsaint, add the bitters-soaked sugar cube, and top with the Champagne (leaving 3/4 inch or so of head space on top for the Herbsaint-coated walls to provide aroma). Garnish with a lemon twist. A large coupe, a double old fashioned, or small wine glass might work well here too. Filling the glass all the way up would stymie the Herbsaint rinse's aroma though.