Pauline
-
Pauline
Photographed in an UB Retro Coupe 1920 7.75oz
| 1 1⁄2 oz | Light gold rum (1-3 year old molasses column) |
| 3⁄4 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 0.04 oz | La Fée Parisienne absinthe |
| 1 dash | Orange Bitters by Angostura |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
| 1⁄4 oz | Chilled water omit if using wet ice |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of grated nutmeg.
- SHAKE all ingredients with ice.
- STRAIN into chilled glass.
- Garnish with dusting of nutmeg grated over cocktail.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A delicate and cleansing lemon Daiquiri subtly infused with absinthe.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
PAULINE COCKTAIL.
Harry Craddock, 1930
(6 people)
3 Glasses Rum.
3 Glasses Sweetened Lemon Juice.
1 Dash Absinthe Bitters.
A little Nutmeg, grated.
Shake well and strain into cocktail glass.
Nutrition:
One serving of Pauline contains 154 calories
Alcohol content:
- 1 standard drinks
- 15.19% alc./vol. (15.19° proof)
- 13.9 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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