Damiana is an herbal Mexican liqueur made from a shrub that is said to be reminiscent of chamomile. At the Pastry War in Houston, it’s mixed with floral, sweet Cocchi Americano and dry Champagne, elongating Damiana’s herbaceous notes. It’s all heightened by a topper of Angostura bitters. Thrown in a glass over ice and garnished with mint and blackberries, it’s a drink made for Texas evenings.
- 1 1/2 ounces Damiana
- 1 1/2 ounces Cocchi Americano
- 3 ounces Champagne
- 2 dashes Angostura bitters
Garnish: blackberries and a mint sprig
- Add Damiana and Cocchi to a Collins glass.
- Top with crushed ice.
- Add Champagne, stir and top with more crushed ice.
- Dash Angostura bitters over top.
- Garnish with blackberries and mint sprig.