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. More Terrific Cocktails

Food & Wine
December 2010

Gallery

© Tina Rupp

Recipe Summary

Yield:
Makes 1 drink
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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