1 rinse Pastis, Herbsaint
1 1⁄2 oz Nicaraguan Rum, Flor de Caña 7
1⁄2 oz Pineapple juice
1 ds Pastis, Herbsaint
1 spg Mint (as garnish)
2 cube Candied ginger (as garnish)

Place all liquid ingredients into a cocktail shaker and whip (shaker with a small amount of crushed ice, just until the ingredients are incorporated). Fine strain into a double old fashioned glass rinsed with Herbsaint and filled with crushed ice. Garnish with mint and candied ginger.


Very aromatic. This cocktail has three parts. The spirituous beginning, the explosion of flavour and spice in the middle, and the subtly bitter and anise-like finish.

Cocktail summary
Created by
Brandon Baker
Is the
author's original creation
Not yet rated
5 stars
(4 ratings)
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