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One and half shots of Pincer botanical vodka
Shot of fresh lime juice
Half shot of St Germain
Half shot of Gomme Syrup
Dash of pastis (I used Henri Bardouin)
Shake over ice, pour into a large wine glass with a few ice cubes, add prosecco.
I don’t often note down a cocktail I have busked, but this (obviously in the Southside Fizz/French 75 family) really wowed me.
In general, I heartily recommend Pincer. I’ve had it neat and in a variety of off-dry martinis where it has excelled. A sugar cube soaked with Peychaud’s bitters and a shot of Pincers is a very good basis for a champagne cocktail. My only problem with Pincers is that the bottle is sillily dark and stops me from seeing how much I have left.
Update: I always meant to call this cocktail the Deeply Summery, but for some reason this post originally called in merely Deep. It is actually fully adverbially Deeply
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