French Kiss Cocktail
In my last post, I discussed the Earl Grey MarTEAni – an inventive cocktail from the mind of Audrey Saunders at Pegu Club. Today I’d like to cover another Pegu Club classic – the French Kiss (gotta love that name!)
The French Kiss uses an interesting liqueur called Pernod. Pernod is a pastis – an anise-flavored aperitif that was created as a substitute for Absinthe in the early 20th century. Pernod can certainly be consumed on its own – though to do so it is usually diluted with water (about 5:1). In mixed cocktails however, it lends a great anise (licorice-like) flavor, which I personally really enjoy.
So here’s what you’ll need (again, notice that common sour formula of 2oz base, 3/4oz sour, 3/4oz sweet):
3/4oz simple syrup
3/4oz fresh lime juice
1 spring of fresh mint
Simply combine all of the ingredients in your shaker, top off with plenty of ice, and give it a good hard shake for at least 10-15 seconds.
You want to serve this cocktail straight up (no ice), and technically it should be double-strained. This is mainly because, as you’ll notice after shaking, you’ve got quite a bit of mint floating about, and most bartenders prefer a cleaner look. To double-strain, you strain first (into an intermediate glass) using a Hawthorn strainer, then again into your cocktail glass using a Julep strainer. This will help remove most of the bits of mint.
And there you have it – a French Kiss, once again, courtesy of the brilliant mind of Audrey Saunders.