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• 1.75 ozrhum jm 100-proof agricole blanc
• 0.25 ozvieux pontarlier absinthe
• 0.5 ozlemon juice
• 0.5 ozacacia honey syrup
•  dry champagne

Preparation

1. 1.

   Shake all the ingredients (except the champagne) with ice, then strain into a flute.

2. 2.

   Top with champagne.

3. 3.

   Garnish with the cherry.