Herbsaint Champagne Cocktail

• Ice
• 1/2 ounce creme de mure (blackberry liqueur)
• 1/4 ounce anise liqueur, preferably Herbsaint
• 4 ounces chilled Champagne
• 1 lemon twist

1. Fill a pint glass with ice.
2. Add the creme de mure and anise liqueur and stir well.
3. Strain into a chilled flute and top with the Champagne.
4. Garnish with the lemon twist.

anise liqueur, lemon twist

Taken from www.foodandwine.com/recipes/herbsaint-champagne-cocktail-cocktails-2007 (may not work)