© Tina Rupp
- 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.
- 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.