Swiss mist from The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan and Chris Gall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on May 30, 2012

    I thought that it was too sour, but then realized I had used grapefruit juice, not syrup... Oh well, I added a little bit of simple syrup but the cocktail felt watered down. Not bad, but not exceptional. I will need to make it again the proper way. The absinthe mist was a fun idea because it sat on the foam and gave little bursts of flavor. Picture here: http://forums.egullet.org/index.php/topic/100733-pernod-herbsaint-pastis-etc-cocktails/page__st__30__p__1879352#entry1879352

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