"French Pearl | Crafted Pour"

"I’d definitely heard of this recipe before but I found it again on the Punch website. I needed a new gin spec to play with so I went with something easy, refreshing, and herbal and pulled the bottle of abandoned Pernod from the depths of my bar cart and got to work. This was created by Audrey Saunders at the Pegu Club; way back in 2006, when the craft cocktail movement was just getting off the ground, she sought to introduce a generation of drinkers to two unpopular ingredients, Gin and Pastis. It’s literally INSANE how far we’ve come as a community in the last 15ish years, especially since I wasn’t even old enough to drink in 2006! But I digress. First impression: wonderful and refreshing with only a tiny bite from the Pastis lovingly tempered by the fresh mint. This was really tasty with the Teasmith, it’s Celeyon Tea and Licorice Root botanical profile complimenting the also licoricey Pernod, but mint and sweetened citrus rounds it all out. After quite a few boozy stirred drinks and a spicy Margarita this last week this was just what I wanted and needed. Cheers!", "undefined", "French Pearl",

"Ingredients"

French Pearl By , May 8, 2009 I’d definitely heard of this recipe before but I found it again on the Punch website. I needed a new gin spec to play with so I went with something easy, refreshing, and herbal and pulled the bottle of abandoned Pernod from the depths of my bar cart and got to work. This was created by Audrey Saunders at the Pegu Club; way back in 2006, when the craft cocktail movement was just getting off the ground, she sought to introduce a generation of drinkers to two unpopular ingredients, Gin and Pastis. It’s literally INSANE how far we’ve come as a community in the last 15ish years, especially since I wasn’t even old enough to drink in 2006! But I digress. First impression: wonderful and refreshing with only a tiny bite from the Pastis lovingly tempered by the fresh mint. This was really tasty with the Teasmith, it’s Celeyon Tea and Licorice Root botanical profile complimenting the also licoricey Pernod, but mint and sweetened citrus rounds it all out. After quite a few boozy stirred drinks and a spicy Margarita this last week this was just what I wanted and needed. Cheers! I’d definitely heard of this recipe before but I found it again on the Punch website. I needed a new gin spec to play with so I went with something easy, refreshing, and herbal and pulled the bottle of abandoned Pernod from the depths of my bar cart and got to work. This was created by Audrey Saunders at the Pegu Club; way back in 2006, when the craft cocktail movement was just getting off the ground, she sought to introduce a generation of drinkers to two unpopular ingredients, Gin and Pastis. It’s literally INSANE how far we’ve come as a community in the last 15ish years, especially since I wasn’t even old enough to drink in 2006! But I digress. First impression: wonderful and refreshing with only a tiny bite from the Pastis lovingly tempered by the fresh mint. This was really tasty with the Teasmith, it’s Celeyon Tea and Licorice Root botanical profile complimenting the also licoricey Pernod, but mint and sweetened citrus rounds it all out. After quite a few boozy stirred drinks and a spicy Margarita this last week this was just what I wanted and needed. Cheers! Ingredients: - Teasmith Gin - Pernod Pastis Instructions: Add lime juice, syrup, and mint to a shaker tin and muddle. Add gin, pastis and ice and shake until chilled. Double strain into a coupe glass. Communal,Refreshing,Absinthe,Gin,Lime,Lime Juice,Sours