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 |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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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