(courtesy of Katie Pier-Camper, manager, Bank Saloon in Carson City. Serves 1)
¼ ounce St‑Germain Elderflower Liqueur
1½ ounces Empress 1908 gin
1 ounce fresh lemon juice
¼ ounce simple syrup
1½ ounces Champagne, sparkling wine, or Prosecco
Add the liqueur, gin, lemon juice, and simple syrup to a shaker with ice and shake until well-chilled. Pour into a coupe glass and top with Champagne.
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