Serve in aCoupe glass
Photographed in anUB Retro Coupe 1920 7.75oz
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|2 fl oz||Blended Scotch whisky|
|1 1/2 fl oz||Pineapple juice (fresh pressed)|
|1/4 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix)|
|1/6 fl oz||La Fée Parisienne absinthe|
|4 drop||Difford's Daiquiri Bitters (optional)|
Read about cocktail measures and measuring.
Absinthe and pineapple come through first, with Scotch last. A great medley of flavours.
Brought to our attention by Jason E. Clapham at the St. Edward's MCR at Oxford, this cocktail first appears in William Boothby's 1934 World Drinks and How to Mix Them.
LINSTEADWilliam Boothby, 1934
Whisky... ½ jigger
Absinthe... 1 dash
Pineapple Syrup... ½ jigger
Shake well with ice, strain into chilled cocktail glass, twist lemon peel over and serve.
One serving of Linstead contains 200 calories.
- 1.6 standard drinks
- 18.81% alc./vol. (37.62° proof)
- 22.1 grams of pure alcohol
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