French Pearl
Ingredients
- 5 fresh Mint leaves
- 2 oz Tanqueray London Dry Gin
- 1⁄4 oz Pastis
- 3⁄4 oz Lime juice
- 1⁄2 oz Sugar syrup 'rich'
Method
Glass:
Photographed in a LSA Olivia Champagne Saucer
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.
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.
Review:
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.
