This is one of my fav "new" cocktails. (It's new to me!) But it needs to be made carefully, IMO.

My tips:

I found no need to muddle the pineapple chunk. Vigorous shaking will do the trick. Choose a chunk that's not too big. You just want a hint of pineapple flavor.

To make this well you need a vibrant rye whiskey. I would suggest seeing if you can find 104 - 110 proof. There's a lot going on here, you don't want the rye to be overwhelmed by the other ingredients. It should be dominant even after adding champagne.

"Top with..." is such a vague direction. So, how much sparkling wine should you use? For me, for this drink, it's not much, maybe 3/4 of an ounce at most. Therefore, as another commenter suggested, less expensive prosecco works well here.

Use a Nick and Nora or a smaller coupe so that you aren't tempted to add too much sparkling to get the wash line up. I use an engraved antique cocktail glass that is a bit smaller than most coupes today for this one.

The glass keeps me from accidentally splashing too much prosecco into the drink and puts me in the right frame of mind for drinking a cocktail with an historical pedigree such as this one.

Before adding the champagne it was ok, afterwards we threw it away.

I tried this today for St David's Day, and I have to say it's very good. I wasn't sure what to do with the lemon peel, so I left that out. And I used prosecco instead of brut champagne because I'm cheap like that. Still a jolly decent drink nonetheless!