I love this cocktail. I've made it twice and find 15 ml absinthe is just right. I am not in general an aniseed fan, but it is balanced by the acidity of the bubbles and the colour is amazing. The rich syrup sinks to the bottom of the glass, which might be the idea, but I might use simple syrup next time. I love this for guests because of the fun of the ingredients and origin. I have tried the original and was pinned to the couch by the second sip. You have to do it once but it is more like a feat than a drink.

I suggest 1/2 oz of absinthe (no more but certainly not less) and no sugar, plus ice-cold sparkling wine poured very slowly over the absinthe

All a matter of taste but I prefer without the sugar.

I don't like absinthe - it's the licorice/anise. I like maybe a spritz over the top or a few dashes to add complexity - but this is quite nice. Indeed, it's basically absinthe-flavour prosecco, but that's quite nice.

I’m loving the bouquet on this: like a smelling an expensive perfume. A sum greater than its parts!

This is an outstanding Champaign cocktail. We did the recipe as written and it was great. I would recommend a good champaign as you want to make sure you get some of the yeast flavours which you may not get with other sparkling wines.

What a man !
literary giant, booze guru.
Homage is owed.
love this...just enough La Fee, any more would be too much for me.
My homage is
" Death by Cornish Pastie"
Same ingredients and parts replacing the La Fee Absinthe
with Tarquin's Cornish Pastis.
Taste them side by side.
I think it is a winner...brings a more floral delicate note to the fore
It's a quaffer too!
I think the great man may approve.

I mix absinthe with moscato d'asti 1:4-5 like above. Moscato d'asti is much less expensive than champagne and if you're going to add sugar syrup to champagne you might as well have bought Moscato d'asti in the first place. I think I like the fresh fruity flavour of the moscato better with this too.