Perá Fortuna
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Perá Fortuna
Photographed in an Urban Bar Alto Coupe 18cl
| 1⁄12 oz | La Fée Parisienne absinthe |
| 1 1⁄2 oz | Hayman's London Dry Gin |
| 1⁄2 oz | Spiced Pear liqueur |
| 3⁄4 oz | Lime juice (freshly squeezed) |
| 1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 3 dash | Fee Brothers Celery bitters |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of pear wedge.
How to make:
- RINSE chilled glass with absinthe, discard excess and set aside.
- Separately, SHAKE other ingredients with ice.
- FINE STRAIN into absinthe-rinsed glass.
Garnish:
- Garnish with pear wedge on rim.
Allergens:
Recipe contains the following allergens:
- Celery bitters - Celery
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
An absinthe-laced Gin Sour with pleasing pear fruitiness.
History:
Adapted from a recipe created in 2019 by Richard Beltzer at Bad Hunter in Chicago, Illinois.
Nutrition:
One serving of Perá Fortuna contains 180 calories
Alcohol content:
- 1.2 standard drinks
- 17.81% alc./vol. (17.81° proof)
- 17.1 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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