3 Glasses Rum. (1 1/2 oz Barbancourt White Rum)
3 Glasses Sweetened Lemon Juice. (1 oz Lemon Juice, 1/2 oz Rich Simple Syrup)
1 Dash Absinthe Bitters. (1 Dash Verte de Fougerolles Absinthe)
A little Nutmeg, grated.
Shake well and strain into cocktail glass.
I tried this one both with Gin and Wormwood and plain old Absinthe. I found I preferred the regular Absinthe.
Since it doesn’t specify what type of rum to use here, and I’ve really been digging Barbancourt’s white rum lately, I chose to use it in this cocktail. Barbancourt’s rums are produced from Cane Juice so they have a bit of flavor in common with the Rhum Agricoles from Martinique and elsewhere. However, their white rum has less of the harshness and funk of the white rums from those areas.
Proves to work quite well in this Daiquiri-like cocktail.
No idea who the eponymous Pauline might have been, but I like her taste in cocktails!
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.