French Pearl
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Gin, lime and mint are given a distinct anise accent by pastis; it is not an absinthe recipe.
DrinkBoy published specification · 1 reference serve.
Glassware
Technique
Ice
Garnish
Preparation effort
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| gin Plymouth | 59.15 | 2 | 2 ounces gin Plymouth |
| lime juice | 22.18 | 0.75 | 3/4 ounce lime juice |
| simple syrup | 22.18 | 0.75 | 3/4 ounce simple syrup |
| pastis Pernod | 7.39 | 0.25 | 1/4 ounce pastis Pernod |
| 6 whole leaves mint | — | — | 6 whole leaves mint |
Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.
How to make it
Gently press mint with lime and syrup. Add gin, pastis and ice; shake and double-strain into a chilled glass.
Glass: Cocktail glass. Ice: None in serving glass. Garnish: lime wheel and mint sprig.
Flavor & balance
- Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
- Sweet (supporting): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.
- Earthy / Herbal (supporting): Botanicals, fresh herbs or the base spirit give aromatic plant character; this is not a basic taste.
Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.
Preparation & batching
Service complexity: moderate. Batchability: spirit components only.
- Measure and label the chosen product specification; chill appropriate glassware.
- Prepare or select the named syrup; record its concentration and follow its storage instructions.
- Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.
- Prepare sound fresh herbs; finish aromatic garnish at service.
Finish chilling, dilution and garnish at service. Trial the actual serving method before approving a batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.
Spirit & ingredient choices
Recipe notes & variations
Pernod pastis is not absinthe. The flavor resemblance does not establish an S072 ingredient match.
For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.
Sources & further reading
- Robert Hess / DrinkBoy — checked 2026-09-18. Recipe identity and published ingredient specification; editorial sensory and workload assessments are not source tasting results.