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.
Plus: Ultimate Cocktail Guide
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 It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.