Step 1.
- Chill a champagne flute until ready to serve.
Step 2.
- In a shaker filled with ice, combine 1 oz apple brandy, 0.5 oz yellow Chartreuse, and 0.5 oz sweet vermouth.
Step 3.
- Shake well until chilled and strain into the chilled champagne flute.
Step 4.
- Top with 2 oz of chilled champagne.
Step 5.
- Garnish with a thin slice of apple, placing it on the rim of the glass.