1/2 oz Pastis d'Autrefois
1/2 oz Lemon Juice
1/2 oz Simple Syrup
1 barspoon Orgeat
1 Egg White
Shake once without ice and once with, and double strain into a rocks glass. Add 3 ice cubes and a straw, and garnish with 3 drops of orange blossom water.
On Sunday night, Andrea and I went over to Bergamot for a nightcap after eating at VeeVee in Jamaica Plain. Instead of the digestif I desperately needed, I was lured in by a pastis drink which often makes for a better aperitif instead. The Momisette Sour was Kai and Paul's modification of the classic Parisian drink, the Momisette:
MomisetteThe name translates into "little mummy" and is a take on a French shooter, La Momie, which is half jigger of pastis and a half jigger of mineral water. In between the Momisette and Bergamot's Momisette Sour is the Egg Suissesse which adds an egg white (and a shaking step) to the traditional Momisette. Indeed, the Momisette Sour included not only the egg white but lemon, simple syrup, and a hearty dose of Bols Genever; however, the soda water was dropped and the drink was served as lowball.
• 1 oz Pastis
• 1/4 oz Orgeat
Serve in a highball glass with ice. Top with soda or mineral water (often a bottle is provided so the drink can be topped off to taste).