An adaptation of a cocktail dating back to 1903 by Jack McGarry of the Dead Rabbit Grocery & Grog in NYC. This recipe appeared in Wine Enthusiast Magazine.
Add Pernod, Parfait Amour, simple syrup and Celery Shrub to a mixing glass with ice. Stir well, then strain into a Champagne flute. Top with Champagne. Gently twist the lemon peel over the drink to extract the oils, and add as garnish.