This drink is adapted from one Philip Duff served at a cocktail-festival dinner in New Orleans. The dash of absinthe made it delicious with the dish it accompanied: crawfish and spinach spiked with Herbsaint, the anise-flavored liqueur.
Glassware Guide More Terrific Cocktails
1 1/2 ounces aquavit
1 1/2 ounces chilled fino sherry
Dash of absinthe
Dash of orange bitters
Sweet Blueberry Foam (optional)
3 blueberries skewered on a pick, for garnish
How to Make It
Fill a pint glass with ice. Add the aquavit, sherry, absinthe and bitters and stir well. Strain into a chilled martini glass. Spray the Sweet Blueberry Foam on top and garnish with the skewered blueberries.
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