| 45 ml | Bourbon whiskey |
| 15 ml | Orange juice (freshly squeezed) |
| 15 ml | Lemon juice (freshly squeezed) |
| 5 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 5 ml | Orgeat (almond) sugar syrup (2:1) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill an Old-fashioned glass.
- Prepare garnish of mint sprig, orange & lemon slices.
- SHAKE all ingredients with ice.
- STRAIN into ice-filled glass.
Strength & taste guide:
Review:
Fruity, sweetened bourbon. What's not to like.
History:
Adapted from a drink created by Victor J. Bergeron (Trader Vic) and published in his 1972 Trader Vic's Bartender's Guide Revised.
PINKY PINCHER
Victor J. Bergeron, 1972
½ ounce orange juice
½ ounce lemon juice
1 dash sugar syrup
1 dash orgeat syrup
1 ounce Bourbon
Shake in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Pour into old fashioned glass. Decorate with a thin orange slice and a thin lemon slice and a mint sprig. Serve with a straw.
Nutrition:
One serving of Pinky Pincher contains 154 calories.
Alcohol content:
- 0.9 standard drinks
- 15.57% alc./vol. (31.14° proof)
- 13.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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