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