Jakartian Peardition
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Jakartian Peardition
Photographed in an Urban Bar Alto Coupe 18cl
| 1 oz | Batavia Arrack van Oosten |
| 3⁄4 oz | Lustau Oloroso Don Nuño Sherry |
| 1⁄2 oz | Poire William eau-de-vie |
| 3⁄4 oz | Lime juice (freshly squeezed) |
| 1⁄2 oz | Pink grapefruit juice (freshly squeezed) |
| 1⁄2 oz | Monin Almond (Orgeat) Syrup |
| 1⁄4 oz | Monin Cinnamon Syrup |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lime wedge.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with lime wedge on rim.
Allergens:
Recipe contains the following allergens:
- Oloroso sherry - Sulphur Dioxide/Sulphites
- Orgeat (almond) sugar syrup (2:1) - Nuts
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A brilliantly creative cocktail that harnesses arrack's funk, intense eau-de-vie fruitiness, vinious sherry and citrus sourness, with rich cinnamon and almond.
History:
Adapted from a recipe created circa 2019 by Guillermo Bravo at The NoMad Bar in Manhattan, New York City.
Nutrition:
One serving of Jakartian Peardition contains 242 calories
Alcohol content:
- 1.4 standard drinks
- 14.96% alc./vol. (14.96° proof)
- 19.1 grams of pure alcohol
- More Aperitivo/aperitif cocktails
- More Savoury (e.g. Bloody Mary) cocktails
- More Sours (citrus) cocktails
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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