My New Orleans-inspired riff on the Champagne Cocktail with hints of the Sazerac.
1 cube Demerara Sugar
3 dash Peychaud's Bitters
1 rinse Herbsaint
4-5 oz Champagne or Dry Sparkling Wine
1 Lemon Twist
Soak the demerara sugar cube in 3 dash Peychaud's Bitters. Rinse a flute glass with Herbsaint, add the bitters-soaked sugar cube, and top with the Champagne (leaving 3/4 inch or so of headspace on top for the Herbsaint-coated walls to provide aroma). Garnish with a lemon twist.
A large coupe, a double old fashioned, or small wine glass might work well here too. Filling the glass all the way up would stymie the Herbsaint aroma though.