momisette sour

2 oz Bols Genever
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:

Momisette
• 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).

The 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.
The orange blossom water garnish paid dividends in the aroma department as it contributed greatly along with the pastis' anise. On the tongue, the lemon and herbal sip contained a good amount of maltiness from the Genever, and the swallow was dominated by the anise note. While the orgeat was rather subtle in the drink, it did appear as a lingering note at the end of the sip.