Each issue, FLOOD asks one of the country’s most outstanding barkeepers to give us the lowdown on their favorite drinks. This installment: The exceptional Austin restaurant owner Rob Pate of Péché, Austin’s first absinthe bar specializing in pre-Prohibition-style cocktails and fine dining, and Isla, his newest endeavor.
NEGRONI
“The unofficial drink of Italy. Who doesn’t love a bitter Italian woman?”
1 oz. gin
1 oz. sweet vermouth
1 oz. Campari
Stir and serve on rocks with orange twist
FIG MANHATTAN
“Classic, yet modern.”
2 oz. rye
½ oz. sweet vermouth
Stir and strain, up
Top with fig foam
Fig foam:
8 eggs
24 oz. of fig syrup
Blend
Put in carbonator and charge
FRENCH 75
“Always gets my girl in the mood.”
1½ oz. gin
½ oz. simple syrup
Shake and strain, up
Top with 3 oz. champagne
Garnish with lemon twist
CARIBBEAN FRAPPÉ
“In the heat of Austin, in the middle of the day, there is nothing better.”
1½ oz. of absinthe
½ oz. orgeat syrup
Fill glass with crushed ice and stir
CORPSE REVIVER #2
“An old British hangover cure… As much as they drink, they have to know the best.”
1 oz. gin
1 oz. Cointreau
1 oz. Lillet Blanc
1 oz. fresh lemon juice
1 dash absinthe
Orange peel
Shake all ingredients with ice
Strain into a chilled cocktail glass
and garnish
For more, visit PecheAustin.com and IslaAustin.com
