Fruit Pastel
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Fruit Pastel
Serve in a Martini glass
| 1 1⁄2 oz | Ketel One Citroen Vodka |
| 1⁄2 oz | Giffard Parfait Amour liqueur |
| 1⁄2 oz | Apple Schnapps liqueur |
| 1⁄4 oz | Lime juice (freshly squeezed) |
| 1⁄6 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
How to make:
- Select and pre-chill a Martini glass.
- Prepare garnish of half sugared rim and Fruit Pastille sweets.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Review:
Tastes distinctly like a Fruit Pastille sweet.
History:
Created in late October 2005 by Darren Thrush at the Fourth Floor Cafe and Bar at Harvey Nichols in Leeds, England. To quote Darren, "The martini glass must have a sugared rim to enhance the presentation and the sweet concept. What's amazing about this concept is that the colour represents what is probably everybody's favourite flavour fruit pastille - the blackcurrant one."
Nutrition:
One serving of Fruit Pastel contains 190 calories
Alcohol content:
- 1.3 standard drinks
- 20.8% alc./vol. (20.8° proof)
- 18.2 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.
Dorothy Parker
John Daly
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