"Dans le Pastis" by Rachel Corbitt -@theresidentmixologist

"Dans le Pastis" by Rachel Corbitt -@theresidentmixologist


1½ oz London dry gin

½ oz Cointreau

¾ oz lemon juice

½ oz cranberry juice

½ oz maple-cinnamon syrup*

1 tsp Pastis Henri Bardouin



Shake all ingredients with ice to combine and chill and strain into a glass with fresh ice.

Garnish with cinnamon and sugar on the rim (use lemon juice to make it stick).

Can garnish with star anise, cinnamon stick, and/or a lemon twist.


*Cinnamon syrup:

Bring 1 cup of water to a boil, add in 1 cup of white sugar, and stir until dissolved. Add 2 cinnamon sticks and simmer for 5-10 minutes. Remove from heat, cover, and let cool for 3 hours. Remove the cinnamon sticks and store in the fridge. Lasts 2 weeks.


Credits recipe and photo : Rachel Corbitt

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