Photographed in a LSA Olivia Champagne Saucer
5 fresh | Mint leaves |
2 oz | Hayman's London Dry Gin |
1⁄4 oz | Pastis |
3⁄4 oz | Lime juice (freshly squeezed) |
1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
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.
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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