French Pearl

Audrey Saunders, Pegu Club | New York

In 2006, few people in the United States understood the appeal of gin or pastis. Audrey Saunders’ rather counterintuitive solution to this problem was to put both the gin and the pastis in the same shaken drink—along with lime juice, simple syrup and mint leaves. She called it the French Pearl.


Serving: 1

  • 2 ounces gin
  • 1/4 ounce pastis
  • 3/4 ounce lime juice
  • 3/4 ounce simple syrup
  • 6 mint sprigs

  1. In a shaker tin, add the lime juice, simple syrup and mint then muddle.
  2. Add the gin, pastis and ice and shake until chilled.
  3. Fine strain into a coupe.