Ingredients
- 2 oz Dark Rum
- .75 oz Lemon Juice
- .5 oz Pernod
- 2 dashes Grenadine Syrup
Instructions
Combine Ingredients:
- In a cocktail shaker filled with ice, add 2 oz dark rum, 0.75 oz lemon juice, 0.5 oz Pernod, and 2 dashes grenadine syrup.
Shake Well:
- Shake the mixture thoroughly to ensure all ingredients are well combined and chilled.
Strain into Glass:
- Strain the mixture into a martini glass.
Garnish (Optional):
- Garnish with a lemon twist or a cherry for an extra touch of elegance.
Serve:
- Serve immediately and enjoy the exotic dark rum delight.
Notes
Estimated Nutrition:
Where it came from
The name “Peking Cocktail” suggests an exotic inspiration, likely from the early to mid 20th century when such geographically themed names were common in cocktail culture. Given the ingredients, it’s more probable that this drink is an American or European invention, perhaps a clever riff on classic rum sours or spirit-forward drinks, rather than a genuine creation from Beijing.
This drink sits loosely in the sour family, but the prominent Pernod sets it apart from a typical Daiquiri or Rum Sour. Think of it as a more adventurous, anise-tinged cousin to a Jungle Bird, but without the tropical fruit. Its unique combination of dark spirit and anise liqueur gives it a distinct character that stands alone.
You’d likely find this on a well-curated cocktail menu in a speakeasy style bar, or a place that prides itself on deep cuts and classic revivals. It’s a fine choice for an after-dinner drink or a sophisticated pre-dinner aperitif when you’re seeking something with genuine character and a bit of a story.
What it tastes like
Upfront, you get the dark rum’s rich molasses and spice, quickly followed by the sharp, refreshing citrus of the lemon. The middle is where the Pernod truly emerges, delivering a distinct anise and herbal note that cuts through the rum’s richness. The finish is a lingering warmth from both the rum and Pernod, with a subtle, rounding sweetness from the grenadine, leaving a complex, slightly savory aftertaste.
This is a potent drink, make no mistake. With 2 ounces of dark rum and 0.5 ounces of Pernod, both typically around 40% ABV, the Peking Cocktail clocks in at roughly 31% alcohol by volume. That means a single Peking Cocktail packs a punch comparable to about two standard beers or a very generous glass of wine. It’s definitely a one or two drink affair.
The technique
Building this one is straightforward but requires attention to detail. Grab your cocktail shaker, fill it with quality ice, then measure in the dark rum, fresh lemon juice, Pernod, and those crucial dashes of grenadine. Give it a good, hard shake until your shaker is frosty cold to the touch. Then, using a fine strainer, pour the perfectly chilled mixture into a martini glass. A lemon twist or a single cherry makes for a classic, understated garnish.
The most important technique tip here is to shake it thoroughly. The Pernod has a strong, assertive anise flavor, and proper chilling and dilution are essential to integrate it smoothly with the rum and citrus. A weak shake will leave the drink unbalanced, too sharp, and prevent the flavors from truly marrying into a cohesive whole.
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Ingredient Spotlight
The bottles that make or break this drink.
Dark Rum
- Use
- Aged rums like Gosling’s Black Seal, Myers’s Original Dark, or a good quality Demerara rum. Look for rums with rich molasses and caramel notes.
- Skip
- Light or white rums; they lack the depth, body, and complex flavor profile needed to stand up to the Pernod and will make the drink taste thin.
- Why
- The dark rum forms the foundational backbone of the cocktail, providing rich, caramelized, and often spicy flavors that are crucial for balancing the sharp anise of the Pernod and the tartness of the lemon.
Pernod
- Use
- Pernod Anise is the namesake, but other quality French pastis like Ricard or Henri Bardouin will also work well. Their distinct anise and herbal profiles are key.
- Skip
- Absinthe; while it shares anise notes, its higher proof and different herbal composition will overpower the drink and shift its character too much. Anise liqueur from other regions may also be too sweet or lack complexity.
- Why
- Pernod is the defining characteristic of the Peking Cocktail, offering a unique anise and herbal complexity that makes this drink distinctive and memorable. It’s the ingredient that gives the cocktail its exotic edge.
Three Variations
Three real ways bartenders riff on this drink. Same idea, three different jackets.
The Shanghai
- A citrus swap with a ginger kick
- Substitute lime juice for lemon juice and add a barspoon of ginger liqueur to introduce a subtle spicy warmth and a different citrus brightness.
Spiced Peking
- Adds aromatic depth
- Introduce two dashes of Angostura bitters into the shaker and consider a small cinnamon stick as a garnish to bring out more aromatic and spicy notes from the rum.
Subtle Anise
- For those new to anise flavors
- Reduce the Pernod to 0.25 oz and add 0.25 oz of simple syrup. This mellows the anise while maintaining balance and a touch more sweetness.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
An aged gold rum can work in a pinch, but expect a slightly less rich and deep flavor profile. Avoid white rum altogether.
Another quality pastis like Ricard or even a small amount of Ouzo can substitute, but adjust quantities carefully as their strengths and flavor nuances vary. A very tiny rinse of absinthe might work if you’re precise, but it’s not a direct swap.
A barspoon of raspberry syrup or even a simple syrup with a splash of red food coloring can provide similar sweetness and color, though the berry note will be different.
A chilled coupe glass is an ideal alternative. A small, chilled rocks glass without ice can also work if you’re in a bind.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Peking Cocktail?
The Peking Cocktail contains dark rum, fresh lemon juice, Pernod, and grenadine syrup, all shaken together and served up.
Is the Peking Cocktail strong?
Yes, it’s quite potent. With 2 oz of rum and 0.5 oz of Pernod, it’s roughly 31% ABV, making it a spirit-forward drink.
What does the Peking Cocktail taste like?
It’s a complex blend of rich dark rum, sharp lemon, and distinct anise from the Pernod, with a subtle sweetness rounding out the finish. It’s herbaceous and intriguing.
Why is it called the Peking Cocktail?
The exact origin is unknown, but the name likely reflects a trend in early 20th-century cocktail culture to use exotic-sounding geographical names, rather than an actual origin in Beijing.
What rum is best for a Peking Cocktail?
A rich, aged dark rum like Gosling’s Black Seal or Myers’s Original Dark is ideal to provide the necessary depth and molasses notes to balance the Pernod.
Can I make a less sweet version?
Yes, you can omit the grenadine entirely for a drier drink, or reduce it to just a single dash to cut back on sweetness.
What kind of garnish works best?
A simple lemon twist or a single maraschino cherry are classic and effective garnishes that complement the drink’s profile.
Is Pernod an essential ingredient?
Yes, Pernod is absolutely key to the Peking Cocktail. Its distinctive anise flavor defines the drink’s character and cannot be easily replicated without fundamentally changing the cocktail.
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