Calva Dorsa Royale

• 1.5 ozbusnel vsop calvados
• 0.5 ozSt-Germain
• 2 dashvieux pontarlier absinthe
•  dry champagne

Preparation

1. 1.

   Stir all the ingredients (except the champagne) over ice, then strain into a coupe.

2. 2.

   Top with champagne.

3. 3.

   No garnish.