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

The Saint
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Glass:

Photographed in an Urban Bar 1920 Alto Coupe 18cl

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

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of quarter grapefruit slice wheel.

How to make:

SHAKE all ingredients with ice.
STRAIN into chilled glass.

Garnish:

Garnish with quarter grapefruit wheel on rim.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A riff on the classic Brown Derby, this is a refreshing bourbon sour with zesty citrus and subtle warming earthy ginger.

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History:

Adapted from a recipe created in 2015 by Karen Grill at Sassafras Saloon in Los Angeles, California.

Nutrition:

One serving of The Saint contains 189 calories

Alcohol content:

1.4 standard drinks
19.05% alc./vol. (38.09° proof)
19.9 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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Showing 8 comments for The Saint.
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Helen Smith

23 hours ago

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.

17th March 2025 at 23:13

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

11th July 2022 at 04:14

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

4th June 2022 at 10:17

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

Simon Difford

26th September 2021 at 09:57

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

13th April at 18:31

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?

1 reply

Matthew Spritzsimmons

23rd September 2021 at 23:42

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

28th June 2020 at 22:19

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

21st June 2020 at 06:18

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.

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