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Wormwood Candy
© Tina Rupp

Wormwood Candy

Contributed by
  • SERVINGS: Makes 1 drink

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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  1. Ice
  2. 1 1/2 ounces aquavit
  3. 1 1/2 ounces chilled fino sherry
  4. Dash of absinthe
  5. Dash of orange bitters
  6. Sweet Blueberry Foam (optional)
  7. 3 blueberries skewered on a pick, for garnish
  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.
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