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Pergélisol

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A gin sour with a resinous, piney edge from the stone pine liqueur, softened by almond sweetness from the amaretto. Lemon juice keeps it bright, and the Bénédictine adds a faint herbal, honeyed depth.

Jason Westplate created the Pergélisol in 2014 and named it after the French word for permafrost. While trying out Zirbenz, Westplate found that its aroma and taste called to mind greenery frozen in winter, and built the drink around herbal, resinous notes. St George Terroir was chosen because it supports the other ingredients while keeping the spruce and bay leaf character intact.

Method
Shaken
Glass
coupe
Difficulty
Medium
Flavor Profile
Citrus
Floral
Herbal
Strong
Sweet

Ingredients

Servings:
1
Your bar: 0/5
Bénédictine
1 tsp
Gin
38 ml
Lemon Juice
10 ml
Amaretto
8 ml
Zirbenz Stone Pine Liqueur
15 ml
🌱 Vegan🌾 Gluten-free🥜 Contains nuts

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Instructions

  1. Chill a coupe.
  2. Add the gin, amaretto, lemon juice, Zirbenz Stone Pine Liqueur and Bénédictine to a shaker.
  3. Fill the shaker with ice and shake hard until well chilled.
  4. Strain into the chilled coupe.

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