Wednesday, July 24, 2019

pinky pincher

1 oz Bourbon (2 oz Old Grand Dad Bonded)
1/2 oz Orange Juice (3/4 oz)
1/2 oz Lemon Juice (3/4 oz)
1 dash Orgeat (1/2 oz)
1 dash Simple Syrup (1/4 oz)

Shake with ice and pour into a double old fashioned glass (whip shake, pour into a double old fashioned glass, and fill with crushed ice). Garnish with a thin orange slice and thin lemon slice (omit both) and a mint sprig.

Two Wednesdays ago, I selected Trader Vic's 1972 Bartender's Guide Revised for something a bit tropical. There, I latched on to the Pinky Pincher that was marked as a Trader Vic original, and the recipe reminded me of a Ward Eight with orgeat instead of the grenadine. I could not find a good explanation for the name other than it being in the same alliterative time era of Vic's along with drinks such as the Potted Parrot and Shingle Stain.
The Pinky Pincher offered up a mint aroma over Bourbon notes to the nose. Next, a creamy lemon and orange sip led into Bourbon and nutty orgeat on the swallow with a lemon and vanilla finish.

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