French Pearl

Difford's Guide
User Rating (9 ratings)

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Serve in a

Coupe glass

Photographed in a

LSA Olivia Champagne Saucer

Garnish:

Mint sprig speared dehydrated lime wheel

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

5 fresh Mint leaves
2 fl oz Rutte Dry Gin
1/4 fl oz Ricard Pastis
3/4 fl oz Lime juice (freshly squeezed)
1/2 fl oz Sugar syrup (rich) 2 sugar to 1 water
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Review:

Lime and minty freshness with gin's botanical complexity along with subtle but assertive anise notes. Appropriately, the finished drink has an almost pearl-like appearance.

History:

Adapted from a recipe created in 2006 by Audrey Saunders at the Pegu Club, New York City, USA. This cocktail is a tribute to late 1800s French architecture, a period when sipping absinthe was fashionable in Paris, represented by pastis in this cocktail.

Nutrition:

There are approximately 202 calories in one serving of French Pearl.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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