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French Pearl
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...
Florian Ruf
27th May 2024 at 13:27
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.
12th March 2024 at 20:40
This is lovely!
9th September 2023 at 00:17
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.
29th May 2023 at 02:42
Excellent use of pastis. New favorite. Will add more mint next time.
22nd August 2022 at 07:35
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.
6th August 2022 at 07:48
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.
22nd July 2022 at 19:18
Very refreshing. Just enough pastis to give a hint of aniseed without overpowering the drink.
30th July 2021 at 19:34
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.
11th September 2020 at 20:59
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
12th September 2020 at 08:22
On reflection, I may have been a tad poetic when describing the pearl colour. Perhaps cocktail induced.