About this Cocktail
From Dave Shenaut of Raven & Rose in Portland. Featured in Imbibe, Nov/Dec 2014.
1 oz aquavit
½ oz honey syrup (2:1)
¾ oz fresh lemon juice
2 dashes Peychaud's bitters
3 oz chilled prosecco
Combine aquavit, honey syrup, lemon juice, and bitters in a shaker. Add ice and shake well. Strain into a chilled coupe, top with prosecco and garnish with a lemon twist and whole star anise pod.
You can also make this as a punch — simply scale up the amount of ingredients and serve immediately in a punch bowl with block of ice while the bubbly still has bubbles.
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