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Triple Crown

by Tomas at Andy’s Bistro

1 oz. Redbreast Irish Whiskey
1/2 oz. St. Germain Elderflower Liqueur
1/2 oz. Aperol
4 dashes Peychaud’s Bitters
Add ice and stir slowly, then strain into a champagne flute
Top with Gruet Blanc de Noirs sparkling wine