Video by Addison Day

One of our favorite bartenders, Thomas Paessler, is also a pretty smart fellow. You may know him as the moustachioed, oft-vested man behind the bar at Paschall. He did us a favor and got us out of our old fashioned and gin martini rut by introducing us to the newest drink to grace our well-stocked home bars, the Pink Pearl. 

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The Pink Pearl is the perfect combination of bright citrus and herb-y notes, while staying light and bubbly for sipping all day long in the summer (but not at work...okay, fine at work, too). Luckily, the man behind the recipe allowed us into his home kitchen, a place that's really more bar than kitchen, and showed us how to really shake, zest and garnish like a pro. 



.25 oz K├╝bler absinthe

.5oz Solerno blood orange liqueur

1oz fresh TX grapefruit juice 

 Champagne or brut  

Garnishes: a few springs of fresh rosemary, grapefruit zest 

Pour absinthe, Solerno, and grapefruit juice into a shaker. Add ice and shake for a good minute. Strain into a martini glass. Top with champagne or brut and garnish with a grapefruit zest and a sprig of rosemary. 


Make sure you keep an eye out for Paessler. When he's not serving up the classics at Paschall Bar you may spot him riding around town on his fixie, playing at a house show with voltREvolt, or crafting cocktails for private events with his business, Good Bartenders

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