Wednesday, January 8, 2020

La Condamine

This cocktail is trying very hard to be French. It might be named after the French explorer Charles Marie de la Condamine, or any number of towns and districts bearing his name across the globe. But the flavor of the drink screams French cafe style.

Pernod is a popular absinthe substitute with lots of sugar. Why the recipe calls for a touch of aguardiente, another sweet anise spirit, is beyond me. Perhaps it is because of the theme of the drink as being worldly, as the explorer himself, and sampling spirits around the world. Perhaps because aguardiente has a dry anise seed flavor that is more like candy than absinthe. Anyway, this is a great way to enjoy a foamy long drink with fizz and get your French kicks on at the same time.
  • 2 oz. Pernod
  • 1 oz. gin (MurLarkey ImaGination used)
  • 1 tsp. Aguardiente 
  • 1 egg white
  • club soda
Combine all ingredients except soda in a shaker with ice. Shake to chill and remove ice by straining. Shake again to add foam and pour into a highball glass full of fresh ice. Top with soda, allowing room for the egg white foam to rise just above the rim of the glass.

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