3/4 oz Plymouth Sloe Gin
1/4 oz Letherbee Absinthe
3/4 oz lemon juice
1/4 oz simple syrup (1:1 ratio, sugar:water)
1 1/2 oz Champagne
Combine sloe gin, absinthe, lemon and simple syrup in a shaker tin. Add ice, shake well and strain into a flute. Top with champagne as dash with Peychaud's bitters.