St. Knut's Day
Saved by 5 People
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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