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The Maiden and the Huntsman
The Maiden and the Huntsman
This is not your mother's Champagne cocktail. Lynn House's version aggressively blends pisco, absinthe and house-made pear nectar for an offbeat aperitif that's certain to get the party started.
Restaurant Blackbird
Prep Time

Cook Time:


Main Ingredient
Sparkling Wine
  • <ul>
  • <li>
  • 2 oz. Campo de Encanto Pisco</li>
  • <li>
  • 1/8 oz. Pernod Absinthe</li>
  • <li>
  • 1 oz. sparkling wine</li>
  • <li>
  • &frac12; oz. lime juice</li>
  • <li>
  • &frac12; oz. simple syrup</li>
  • <li>
  • 1 &frac12; oz. pear/caraway nectar</li>
  • <li>
  • 3 drops Angostura bitters</li>
  • </ul>

Combine all ingredients, except sparkling wine, and ice in shaker until well chilled. Add bubbly, stir and strain into a coupe glass. The cocktail is on the winter 2012 menu at Blackbird where Lynn House is the head mixologist.



(Photo: Lynn House)

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