This cocktail has a great balance of sweet and sour flavours, and an aniseed-laced finish, which comes from Pernod.
INGREDIENTS:
- 30ml (1 oz) Pernod
- 30ml (1 oz) Midori melon liqueur
- 30ml (1 oz) freshly squeezed lime juice
- Crushed ice
EQUIPMENT:
- Mixing glass
- Stirring spoon
- Strainer
- Tumbler
MIXING METHOD:
Fill the mixing glass with ice cubes and add the ingredients. Stir well. Strain into a tumbler containing crushed ice. Garnish with a sprig of mint.
June 27th, 2007
This a long, Mediter-ranean-style drink. The egg white softens both the sharpness of the lemon and the aniseed of the Pernod, while the soda water enhances the cocktail’s fresh character (although you can use still water if you prefer).
INGREDIENTS:
- 30ml (1 oz) freshly squeezed lemon juice
- 60ml (2 oz) Pernod
- Half the white of one egg
- Soda water to fill
EQUIPMENT:
MIXING METHOD:
Fill the shaker with ice and add all the ingredients. Shake for ten seconds and strain into the tumbler filled with ice. Top with soda water. Garnish with half a slice of lemon dropped into the drink.
June 27th, 2007
