Pour an ounce of absinthe into a chilled Champagne glass
Fill the rest of the glass with Champagne until the drink looks cloudy with a milky coloration
Notes
I only use an ounce of absinthe rather than the 'jigger' that Hemingway suggests in his recipe, because I find absinthe very overpowering in a cocktail. Feel free to add more or even reduce to suit your taste.Ensure the Champagne is very well chilled.Pick a quality absinthe such as Pernod, otherwise the drink will appear sickeningly green rather than have the cloudy, milky look that is intended.