Pauline
Ingredients
- 1 1⁄2 oz Light gold rum
- 3⁄4 oz Lemon juice
- 1⁄2 oz Sugar syrup 'rich'
- 1⁄24 oz La Fée Parisienne absinthe
- 1 dash Orange Bitters by Angostura
- 3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
- 1⁄4 oz Chilled water omit if using wet ice
Method
Glass:
Photographed in an UB Retro Coupe 1920 7.75oz
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of grated nutmeg.
Method:
- SHAKE all ingredients with ice.
- STRAIN into chilled glass.
Garnish:
- Dust with freshly grated nutmeg.
Nutrition:
One serving of Pauline contains 154 calories
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
Review:
A delicate and cleansing lemon Daiquiri subtly infused with absinthe.
