Another one of Hemingway's cocktails that is for for anytime you crack a bottle of bubbly. Hemingway suggests its a great way make better a bad bottle of champagne or ruin a good one. He also instructs "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly."
An ounce (more or less) Absinthe or Pernod
Add the absinthe to a champagne coupe or flute and top off with champagne.