Pan American Clipper
Apple brandy, lime and grenadine with a dash of absinthe. A 1930s drink named after the flying boat.
Shaken · Coupe · Medium · about 3 minutes · about 20% ABV
Ingredients
- 60 ml Apple brandy (Calvados)
- 20 ml Fresh lime juice
- 15 ml Grenadine
- 1 dash Absinthe
- Lime twist (garnish)
Method
- Chill the glass
- Pour 60 ml apple brandy (Calvados) into the shaker
- Add 20 ml fresh lime juice
- Pour 15 ml grenadine into the shaker
- Add 1 dash of absinthe
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Real pomegranate grenadine helps.
About the Pan American Clipper
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Pan American Clipper FAQ
What's in a Pan American Clipper?
60 ml apple brandy (calvados), 20 ml fresh lime juice, 15 ml grenadine, 1 dash absinthe, garnished with lime twist.
How strong is a Pan American Clipper?
About 20% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Pan American Clipper?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Pan American Clipper in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
