Season of the Witch

READY IN: 10mins


  • 1 14
    ounces linie aquavit
  • 38
    ounce giffard's rhubarb liqueur
  • 1
    ounce fruit, cordial Carrot-Sarsaparilla recipe below
  • 12
  • 12
  • 34
    ounce egg white
  • 2
    dashes absinthe into eggshells
  • 2
    dashes angostura bitters into eggshells
  • 1
    star anise inside eggshells
  • 1
    emptied eggshells
  • Sarsaparilla Syrup
  • 500
    g hot water, infused with 3 tablespoons of dried sarsaparilla root for 30 minutes, then strained onto 500 grams o
  • Carrot-Sarsaparilla Cordial
  • 1
  • 12
    ounce sarsaparilla syrup


  • Egg Shell:
  • Carefully crack the egg 1/3 from the top to create a hole to release the yolk and whites into a bowl.
  • Rinse off cracked egg shell and soak in a solution of 2 tablespoons of white wine vinegar and 1 quart of warm water to sanitize.
  • Rinse and peel out inner membrane of egg shell for garnish use.
  • Cocktail Directions:
  • Shake ingredients in shaker with 1 Kold Draft ice cube for 3-5 minutes until ice has fully diluted into liquid (when you no longer hear the ice shaking around).
  • Pour contents into chilled Collins glass, then top with tonic water and soda.
  • Garnish carefully with cracked egg shell filled with star anise and dashes of bitters and absinthe, and light with match or lighter so it smokes gently.