4 leaves of fresh tarragon
2 splashes of bitters (Johnson makes his own with 6 leaves of tarragon, 3 orange wheels, lemon grass and honey. Or substitute commercially made orange bitters.)
2 oz. apple/plum cider (see recipe below)
2 oz. Captain Morgans' Spiced Rum
1 oz. Brut Champagne
Muddle tarragon and bitters in a rocks glass. Add ice, juices, and rum and shake vigorously. Add to glass. Float the champagne on top, garnish with apple peel rosette and serve.