½ Roasted red pepper (no oil)
1 oz. Pernod
Extra dry champagne or cava
Sprig of fresh Rosemary
Puree the red pepper with the Pernod. Strain with a fine strainer or cheese cloth to remove particles. Place ½ of the Pepper Puree mixture into a flute. Top off with bubbly, garnish with a sprig of fresh Rosemary, and serve.
This Valentine’s Day drink recipe was created by Herb Westphalen of Herb Westphalen Signature Cocktails.