- 1.25 oz Grateaud 'Bouquet de Borderies' Cognac
- .25 oz Rapa Giovanni Liquore di Ginepro
- .75 oz simple syrup
- .75 oz fresh lemon juice
- 5 drops of Bittermens Celery Shrub
- top with Paul Laurent Champagne Brut
Shake all ingredients with ice and strain into a flute. Top with bubbles. Garnish with a Lemon Pigtail Twist.