Petanque cocktail

Difford's Guide

Ingredients

Barware

Coupe
Measuring jigger
Mixing glass
Bar spoon
Strainer

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

305 Calories

Times, Seasons & Occasions

Bartender

Petanque cocktail image

Serve in

Coupe

Garnish:

Luxardo Maraschino cherry

How to make:

STIR first three ingredients with ice and strain into chilled glass. Then FLOAT half spoon absinthe on surface of drink.

2 12 fl oz Fino sherry
1 fl oz Disaronno Originale amaretto
2 dash Peychaud's Bitters
1 dash La Fee Parisienne absinthe
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Comment:

The game this drink is named after is French while the main ingredients are Spanish and Italian, but they do play Pétanque in the Basque region of Spain. However, both the creator of this drink and the Peychaud's bitters used in it come from the States - perhaps it took a non-European to bring these ingredients - fino sherry and amaretto - harmoniously together.

Origin:

Adapted from a drink created in 2014 by Andrew Bohrer at Mistral Kitchen, Seattle, USA, and named after the French game where hollow metal balls are thrown as close as possible to a small wooden jack ball.

Andrew's original recipe calls for 2 shots of Toro Albalá Fino Eléctrico sherry but we thought 2½ shots of fino better balanced the rich amaretto. That was until, inspired by playing Petanque in France whilst sipping on pastis, we tried Andrew's original spec but with an additional float of absinthe. To be honest, we tried pastis first but the liquorice notes detracted from the drink. However, we think absinthe adds harmonious additional complexity. Hope you agree.

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