Craft Cocktail: Wilde at Bar Brigade

Wilde, a Pernod-based cocktail at Bar Brigade // Photo by Kevin Kramer, The Growler

Wilde, a Pernod-based cocktail at Bar Brigade // Photo by Kevin Kramer, The Growler

Drinking at Bar Brigade is all about rosé on tap and riffs on cocktails that were popular in fin de siècle Paris. We settle in a cozy nook, brimming with greenery, and pass on a pretty French wine list in favor of a cloudy cocktail to beat back the sweltering afternoon.

Haden Riles is behind the bar, and he pours some very French ingredients in a shaker. “We aren’t going full fledged into the absinthe thing, with the sugar cubes and the cold water,” he says, “but we want to use that flavor as a base note.”

So he uses Pernod (see Spirits Close-Up: Pastis) for the same anise-forward feeling as absinthe, but then mellows it out with some bright botanicals.

“Acidity plays a huge role in balancing things out,” he says, “and the St-Germain, the elderflower, adds depth without making it viscous.” The result is the Wilde: lemony and bright, with the pastis present in aroma, but melding into a summery mix of cucumber and citrus. Très rafraîchissant.

Haden Riles mixes a Wilde at Bar Brigade // Photo by Kevin Kramer, The Growler

Haden Riles mixes a Wilde at Bar Brigade // Photo by Kevin Kramer, The Growler

Wilde

Ingredients

1 ounce Pernod
1 ounce lemon juice
½ ounce St-Germain elderflower liqueur
½ ounce cucumber simple syrup
lime

Method

Add all ingredients to a shaker with ice. Shake well and strain into a coupe glass. Spritz a lime wedge over the top, wipe it around the rim of the glass, discard the lime, and serve.

Cucumber Simple Syrup: Puree some peeled cucumbers and drain the puree through a fine mesh sieve. Measure your cucumber water, and add it to a sauce pot with an equal volume of sugar, simmer until dissolved, and cool.

John Garland About John Garland

John Garland is the Deputy Editor at the Growler Magazine. Find him on twitter (@johnpgarland) or in every coffee shop on West 7th Street.