Rinse a coupe in the Pernod. Shake the tequila, Crème de cacao, and lemon juice with ice. Fine strain into the rinsed coupe. #shake #straight
Created by Jim Meehan for menu at the Pegu Club. Jim notes that “...the key ingredient is the white Crème de cacao. Gifford, Brizard and Cartron all mix nicely, but vary in chocolate character, so be sure to taste accordingly”.