Name: The Saint
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Bourbon whiskey; 15 ml Aromatized wine; 15 ml Pamplemousse liqueur; 15 ml Lemon juice; 7.5 ml Ginger syrup; 3 drop Saline solution 4:1

Ingredients

1 ¹⁄₂ fl oz

Bourbon whiskey

¹⁄₂ fl oz

Aromatized wine (e.g. Lillet Blanc)

¹⁄₂ fl oz

Giffard Pamplemousse liqueur

¹⁄₂ fl oz

Lemon juice (freshly squeezed)

¹⁄₄ fl oz

Monin Ginger Syrup

3 drop

Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of quarter grapefruit slice wheel.

Method

SHAKE all ingredients with ice.

STRAIN into chilled glass.

Garnish

Garnish with quarter grapefruit wheel on rim.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of The Saint contains 189 calories

Alcohol content:

1.4 standard drinks
18.99% alc./vol. (37.98° proof)
19.9 grams of pure alcohol

Gallery

Comments & Discussion

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Helen Smith 19w

I found this to be VERY heavy on the whisky/bourbon front, but I expect it was due to my choice of spirit (Barrelling Tides' Windward). I also used a ginger liqueuer instead of a syrup and definitely needed to add extra sweet. Would be curious to know how it would taste with slightly less whisky and something more nutty added - say amaretto, frangelico, or even some butterscotch.

Frederic D. Premium Member 1y

Made with Drumshanbo Irish whiskey for Saint Patrick's Day - the cocktail's name felt appropriate. I also subbed 1/4 Oz Domaine de Canton for the ginger syrup. This was a really good drink. Well-balanced indeed, and almost too easy to drink.

Marie-Therese Straus 4y

Lovely cocktail. We found this really well-balanced and loved the zingy note that ginger added to the traditional Brown Derby flavour profile.

Naomi Heaps Premium Member 4y

This was lovely! I made ginger juice syrup and looked this up to find something to put it in - seriously delicious!

Simon Difford Verified User Premium Member 5y

I've just re-visited this cocktail (25-Sep-21) and changed the specs. to make less sour. I also eased the ginger syrup back a bit and added sugar. Previous recipe: 1½ bourbon, ¾ lemon juice, ¼ ginger syrup, ½ Lillet Blanc, and ½ pamplemouse liqueur.

Widmann Alcântara 25w

Hi there. Well, you said you have changed the specs to make it less sour, but i noticed that you've suppressed the pamplemousse liqueur as well, didn't you? Or you just forgot to mention it on new recipe?

Simon Difford Verified User Premium Member 24w

Sorry! Many thanks for bringing to my attention. When uploading, I must have selected pink grapefruit juice rather than pink grapefruit liqueur. Now corrected, and I will rephotograph and repromote.

Widmann Alcântara Continue thread (1 reply)

Matthew Spritzsimmons 5y

I found this cocktail to be so well balanced that the individual notes were almost lost on the palate. Doubling the measure of ginger syrup helped give an identity to the drink.

Scott Regenbogen 6y

I added 1 dash cardamom bitters (brought out the ginger) and 1/4 oz simple sugar (cut the sour a bit).
It was nice!

Cavan Nu 6y

Very whiskey forward but wonderful finish. I had to omit the grapefruit (can't stand the stuff) and just increased the lemon and Lillet by 1/4 to compensate.