Pinky Pincher

Name: Pinky Pincher
Prep time: 3 min
Total time: 3 min
Yield: 1 serving
Cuisine: American
Ingredients: Bourbon — 45 ml (1 1/2 oz); Orange juice (freshly squeezed) — 15 ml (1/2 oz); Lemon juice (freshly squeezed) — 15 ml (1/2 oz); Sugar syrup (2:1) — 5 ml (1/6 oz); Orgeat (almond) syrup — 5 ml (1/6 oz)

A citrus and balanced whiskey cocktail ∙ Shake ∙ 3 min ∙ 17% ABV ∙

The Pinky Pincher is a shaken bourbon sour of orange and lemon juice, sugar syrup, and orgeat, served over ice.

Ingredients

Servings

Garnish

Instructions for 1 serving

Pre-chill a glass
Shake all ingredients with ice: Bourbon 45 mlOrange juice 15 mlLemon juice 15 mlSugar syrup 5 mlOrgeat (almond) syrup 5 ml
Strain into the ice-filled glass
Garnish with mint sprigs, orange slices and lemon slices

Tips

There's only 5 ml each of sugar syrup and orgeat; measure them one at a time so the sweetness doesn't bury the citrus.

History

The Pinky Pincher is credited to Victor Bergeron, the restaurateur known as Trader Vic, who built his reputation on tiki-style drinks served at his California restaurants from the 1930s onward. The bourbon-based sour, mixing citrus juices with orgeat, appears in his 1972 book Trader Vic's Bartender's Guide.