1 1/2 tsp Simple syrup
3 ounces prosecco or other dry sparkling wine
1 1/2 tablespoons Plymouth Sloe Gin
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons Absinthia Absinthe Superieure
3 drops Peychaud’s bitters
Pour 3 ounces sparkling wine into a Champagne flute. Combine sloe gin, juice, and absinthe in a martini shaker with ice. Add 1 1/2 teaspoons simple syrup. Shake. Strain into flute; top with bitters.