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Wormwood Candy

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.

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  • Servings: Makes 1 drink

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Ingredients

  • Ice
  • 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

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How to make this recipe

  1. 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.
Photo © Tina Rupp Published December 2010

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