Pompadour

1 1⁄2 oz Rhum Agricole, St. James Ambre
1 1⁄2 oz Pineau des Charentes
1⁄2 oz Lemon juice
Instructions

Shake, strain, cocktail glass

History

From Frank Meier's book The Artistry of Mixing Drinks

Cocktail summary
Created by
Frank Meier, Ritz bar, Paris
Year
1934
Is an
authentic recipe
Reference

http://cocktailvirgin.blogspot.com/2011/05/pompadour.html

Curator
Not yet rated
Average
3.5 stars
(5 ratings)
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From other users
  • Prefer cognac or eau de vie in place of the rhum agricole
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Comments

I tried this with Clement Rhum Agricole and Hardy Pineau des Charentes. It was good enough, but didn't wow me. I also tried cognac in place of the rhum agricole, and that was promising, a sidecar of sorts. Worth revisiting and tinkering a bit.

That sounds delicious, but as much as I love Bonal, the Pineau is what makes this drink special, so it's really something else entirely and deserving of its own name .

Bonal has a Pineau-like base of lightly fermented grape must fortified with brandy, and some flavor notes in common with Pineau, but it's much more assertive, so my riff tastes quite different. I'm open to suggestions for a name.

I made this with Hardy Pineau and with Dusquene Rhum Agricole Blanc (100 proof). Will try it next with an aged Agricole but this balanced out perfectly for me.  Lean and even a little dry, I would say my result here with the Blanc is good enough that I would suggest others try it -- especially anyone who finds the original too sweet.