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 (65.0°brix, 2 sugar to 1 water rich syrup) |
Read about cocktail measures and measuring.
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:
One serving of French Pearl contains 202 calories.
Alcohol content:
- 1.7 standard drinks
- 22.41% alc./vol. (44.82° proof)
- 23.5 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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