1 1/2 oz of Creme de Violette
1 1/2 oz of St Germain (or Elderflower Cordial)
1 oz of Lime Juice
4 oz of Champagne
1 wedge of lime
Pour the créme de violette over ice in a highball glass. Add St. Germain and lime juice, and top with Champagne. Garnish with a wedge of lime.