Herbsaint Champagne Cocktail
- SERVINGS: makes 1 drink
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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- 1/2 ounce crème de mûre (blackberry liqueur)
- 1/4 ounce anise liqueur, preferably Herbsaint
- 4 ounces chilled Champagne
- 1 lemon twist
- 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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