|1⁄2||oz||Lemon juice (from 1/4 lemon)|
|2||oz||Herbal liqueur, Pernod|
|4||oz||Champagne (to top)|
In an eight ounce highball glass, put 1 or 2 ice cubes. Add lemon juice and Pernod, then top with Champagne. Stir.
Duffy calls this the CR #3, though he quotes Frank Meier's "The Artistry of Mixing Drinks", pg 74 where it's the CR#2