Richard Sealebach

from Smuggler's Cove

• \frac{1}{2} Ounce of Pierre Ferrand Dry Curacao
• 1 Ounce of R. L. Seale 10 Year Rum
• 7 Dash of Angostura Bitters
• 7 Dash of Peychaud bitters
• 4 Ounce of Chilled Champagne

Combine all the ingredients except the champagne in a mixing glass filled with cracked or cubed ice. Stir and strain into a champagne flute and top with chilled champagne. Garnish with a lemon twist.