Herbsaint Champagne Cocktail

Herbsaint; New Orleans

This Warehouse District restaurant takes its name from the anise-flavored liqueur used in this sparkling cocktail, Herbsaint, which has been made in New Orleans since 1934.

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  • Servings: makes 1 drink

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  • Ice
  • 1/2 ounce crème de mûre (blackberry liqueur)
  • 1/4 ounce anise liqueur, preferably Herbsaint
  • 4 ounces chilled Champagne
  • 1 lemon twist

How to make this recipe

  1. Fill a pint glass with ice. Add the crème de mûre and anise liqueur and stir well. Strain into a chilled flute and top with the Champagne. Garnish with the lemon twist.

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