Champagne Antoine

• 1 ounce gin
• 1 ounce dry vermouth
• 1/8 ounce Pernod
• 4 ounces dry champagne

Shake the gin, vermouth, and Pernod with ice.
Strain into a champagne flute.
Top with champagne.
Garnish with a lemon twist.


Robert Hess (2006)

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