Calva Dorsa RoyaleFrom Death & CostirredcoupeIngredientsFractions1.5 ozbusnel vsop calvados0.5 ozSt-Germain2 dashvieux pontarlier absinthe dry champagnePreparation1.Stir all the ingredients (except the champagne) over ice, then strain into a coupe.2.Top with champagne.3.No garnish.NotesCreated by Phil Ward, 2008.Suggest a correction