1 ounce Campari
1 1/4 ounce sweet vermouth
2 ounces champagne
Garnish: Two Lemon twists (coat/cover)
Shake Campari and sweet vermouth with ice. Strain into a cocktail glass and top with champagne.
Source: Audrey Saunders, 2000 (Beacon Restaurant)
The lemon twists are important for this drink. Squeeze one before the drink is poured (coat), and the second after the drink is poured (cover) and use this second peel to rim the edge of the glass.