Fan in the Icebox
- 1 ½ oz Vermouth Routin Blanc
- ½ oz Sweetdram Escubac
- 3 oz Paul Laurent Champagne Brut
Combine vermouth and Escubac in a mixing glass and stir with ice. Strain into a chilled coupe and top with Champagne. Garnish with a Lime Peel, expressed and discarded.