Pinetop Perker

Chad Solomon | Dallas

Chad Solomon plays on genever’s distinct botanical flavors by blending it with malted aquavit, pine liqueur and pine extract in the Pinetop Perker, a sort of Egg Sour by way of northern Europe. At the bar, the drink is finished with a spritz of housemade “Alpine Woodland Essence” built on aromas of cedar, fir and bergamot. Here, in lieu of that, he recommends expressing a lemon twist over the top of the drink to mask the egg white aroma.

Ingredients

Serving: 1

  • 1 1/2 ounces genever, preferably Bols
  • 1 1/2 ounces genever, preferably Bols
  • 1/2 ounce aquavit, preferably Solståndet
  • 1/2 ounce aquavit, preferably Solståndet
  • 3/4 ounce Mineral Simple #4 (see Editor’s Note)
  • 3/4 ounce Mineral Simple #4 (see Editor’s Note)
  • 1/2 teaspoon pine liqueur, preferably Zirbenz
  • 1/2 teaspoon pine liqueur, preferably Zirbenz
  • 1 teaspoon apple liqueur, preferably Berentzen
  • 1 teaspoon apple liqueur, preferably Berentzen
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 1 egg white
  • 1 egg white
  • 2 drops mineral saline (see Editor’s Note)
  • 2 drops mineral saline (see Editor’s Note)

Garnish: lemon twist, expressed and discarded, and dehydrated lemon peel

Directions
  1. Add all ingredients to a cocktail shaker and dry-shake.
  2. Add ice and shake well.
  3. Strain into a chilled coupe or footed whiskey sour glass.
  4. Express the lemon twist over the top of the drink and discard.
  5. Garnish with a dehydrated lemon peel.
Editor's Note

Mineral Simple #4
1 cup sugar
1 cup mineral water, preferably Crazy Water #4

Dissolve sugar and mineral water.

Mineral Saline Solution
1 tablespoon kosher salt
9 tablespoons mineral water, preferably Crazy Water #4

Dissolve salt with water.

Tagged: aquavit, genever, sour

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