The Pompadour

Dan Greenbaum, Attaboy | Manhattan

A fan of Pineau des Charentes both by itself as an aperitif and in cocktails, Dan Greenbaum likes to use it in place of sweet vermouth in drinks: “It gives a slightly drier, more floral aspect,” he explains. The Pompadour, adapted from the 1936 edition of cocktail maestro Frank Meier’s guide, The Artistry of Mixing Drinks, is a bright, puckery mix of Pineau, aged rum and lemon juice.


Serving: 1

  • 1 1/2 ounces Pineau des Charentes
  • 1 1/2 ounces rhum agricole
  • 1/2 ounce lemon juice

Garnish: lemon twist

  1. Pour all ingredients into a mixing glass and shake.
  2. Strain into a coupe and garnish with a lemon twist.