Pinky Pincher
Shake ∙ 3 min ∙ 17.6% ABV ∙
The Pinky Pincher is a shaken bourbon sour built with orange and lemon juice, sugar syrup, and orgeat, served over ice. Bourbon warmth anchors it, citrus keeping it tart while the orgeat lends a soft, nutty sweetness that mellows the finish.
Ingredients
1
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
- Shake hard and long enough to fully chill the juices and syrups against the bourbon's heavier body.
- Strain into fresh ice rather than the shaker ice to avoid over-dilution and a watery pour.
- Measure the sugar syrup and orgeat separately before shaking so the sweetness doesn't overwhelm 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, marked with his "TV" symbol denoting an original house recipe.
