Neal Bodenheimer’s Porron Cocktail

Neal Bodenheimer, Cure and Cane & Table | New Orleans

Asked which cocktail he’d choose to porron, Neal Bodenheimer created this “inverted Martini” at PUNCH HQ. Made with (mostly) chilled ingredients, the large format drink builds on Pineau des Charentes, gin and orange bitters, plus filtered water for dilution, for a refreshing, low proof variation on the classic that can be built directly in the vessel—no stirring required.

Ingredients

Serving: 1

  • 3 ounces Pineau des Charentes, preferably Jean-Luc Pasquet, chilled
  • 3 ounces Pineau des Charentes, preferably Jean-Luc Pasquet, chilled
  • 1 ounce gin, preferably Ford's
  • 1 ounce gin, preferably Ford's
  • 10 dashes orange bitters
  • 10 dashes orange bitters
  • 1 ounce filtered water, chilled
  • 1 ounce filtered water, chilled

Garnish: lemon twists

Directions
  1. Combine all ingredients directly in the porron.
  2. Garnish with lemon twists.

Tagged: cane and table, Cure, Neal Bodenheimer, porron, porroning

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