4 Tbsp. Sammy’s Red Head Rum
as needed, moderately priced French Champagne or Prosecco
as needed for garnish, lemon peel
Place two champagne flutes in freezer for 15 minutes. Remove and add 2 Tbsp. Samm’s Red Head Rum to each. Fill each flute to the top with Champagne or Prosecco. Garnish as desired and serve immediately.