French Pearl
FRENCH PEARL
2 oz. / 60 ml. gin
¼ oz. / 7.5 ml. absinthe
¾ oz. / 22.5 ml. fresh lime juice
¾ oz. / 22.5 ml simple syrup
10–12 mint leaves
METHOD
add all ingredients to shaker tin / shake with ice until chilled / fine strain into coupe or Nick and Nora / garnish with a single mint leaf
ABOUT
This cocktail was created in 2006 by bartender Audrey Saunders at Pegu Club (New York City). This is a great example of taking a classic cocktail (Southside) and adding one ingredient (absinthe) to add an extra layer of complexity. The name is a nod to the late 1800s French architecture, where folks used to sip absinthe. Cheers y’all!
