from Death & Co
Shake all the ingredients (except the champagne) with ice, then strain into a flute. Top with champagne. No garnish.
JESSICA GONZALEZ, 2011 Flaquita was my nickname back when I worked in restaurant kitchens in Florida. I was determined to make tequila and champagne like each other, and the combination of chocolate liqueur and Campari did the trick.—JG