PASTIS SUISSESSE
with Pastis, Creme de menthe, Orgeat,
Dry Vermouth, Orange Blossom & Egg white
Serves 1
To shake your Pastis Suissesse:
35 ml CORNISH PASTIS
15 ml CREME de MENTHE
15 ml ORGEAT (almond syrup)
10 ml DRY VERMOUTH
1 EGG WHITE
2 dashes ORANGE BLOSSOM BITTERS
MINT SPRIG (for garnish)
Place all your ingredients (apart from the bitters and mint) into a cocktail shaker filled with ice. Shake hard for 20 seconds.
Strain from one part of the shaker into the other, discarding the ice. Shake hard again for another 20 seconds.
Double strain into a chilled rocks glass.
Garnish with some more mint leaves
and dash with the bitters.
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