Garnish:
Mint sprig, orange & lemon slices
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
| 1 1/2 fl oz | Bourbon whiskey |
| 1/2 fl oz | Orange juice (freshly squeezed) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup) |
| 1/6 fl oz | Giffard Orgeat Syrup |
Read about cocktail measures and measuring.
Review:
Fruity, sweetened bourbon. What's not to like.
History:
Adapted from a drink created by Victor J. Bergeron (Trader Vic) and published in his 1972 Trader Vic's Bartender's Guide Revised.
PINKY PINCHER
Victor J. Bergeron, 1972
½ ounce orange juice
½ ounce lemon juice
1 dash sugar syrup
1 dash orgeat syrup
1 ounce Bourbon
Shake in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Pour into old fashioned glass. Decorate with a thin orange slice and a thin lemon slice and a mint sprig. Serve with a straw.
Nutrition:
One serving of Pinky Pincher contains 149 calories.
Alcohol content:
- 1 standard drinks
- 17.08% alc./vol. (34.16° proof)
- 14.5 grams of pure alcohol
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