1 ½ oz ANGEL'S ENVY Bourbon Finished in Port Wine Barrels


4 dashes of Angostura Bitters

absinthe spritz

super fine sugar


In a Champagne flute, spray with a light Absinthe spritz and lightly dust with super fine sugar. In a Yari glass, combine the Angel’s Envy with 4 dashes of Angostura Bitters, add ice and stir until chilled. Strain into the flute and top with Champagne. Garnish with a horse’s neck lemon twist.

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