Name: French Pearl
Total time: 4 min
Cuisine: Cocktail
Ingredients: 5 fresh Mint leaves; 60 ml Gin; 7.5 ml Pastis; 22.5 ml Lime juice; 15 ml Sugar syrup 'rich' (2:1)

Ingredients

5 fresh

Mint leaves

2 fl oz

Hayman's London Dry Gin

1/4 fl oz

Pastis

3/4 fl oz

Lime juice (freshly squeezed)

1/2 fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of mint sprig speared dehydrated lime wheel.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with mint sprig speared dehydrated lime wheel.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

22.2 grams of pure alcohol

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.

Comments & Discussion

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G. M. Genovese Premium Member 6w

My notes from two years ago said there was too much pastis. Made this again today, cutting the pastis down to 5 ml and subbing the rich simple with homemade spearmint syrup... It tastes like a subtly mintier South Side. The pastis is mellow at first, slowly blooms sip over sip... It's alright, but I think I'd prefer and absinthe rinse to the pastis. What do you think?

Florian Ruf Premium Member 2y

Redoing this cocktail I find the contrast between lime and sugar too strong. Next time I will reduce both a bit. A not so strong Absinthe works lovely in this cocktail.

ian roberts 2y

This is lovely!

John Hinojos Premium Member 2y

This was great. Anything with Pastis or Absinthe is a winner for us. Everything works perfectly here. The colour was perfect. Refreshing and great with some cheese and ciabatta.

Calvin Grant Premium Member 3y

Excellent use of pastis. New favorite. Will add more mint next time.

Peter Shaw Premium Member 4y

I though I had all the ingredients for this cocktail when I made it with Pernod. (And very nice it was) so now I have to go out and get a bottle of pastis for a taste comparison.

Jeremy Harrold 4y

A delicious drink if you like aniseed whose flavour harmonises with the gin sour. I used a couple more mint leaves to let their freshness shine as well.

Nick Bull Premium Member 4y

Very refreshing. Just enough pastis to give a hint of aniseed without overpowering the drink.

Tony Jones 5y

Looks like pondwater, but it's delicious. Well balanced, with the normally bullying Ricard tamed by the others. Mint and lemon make this refreshing and summery.

Steven Jepson Premium Member 5y

very refreshing flavours from the min and pastis but i did not quite the pearl colour. May try upping the pastis or replace with absinthe and a touch of water