Pascal Recipe

A creamy, subtly sweet, and colorful cocktail combining the citrus‑vanilla warmth of Licor 43 with the bright melon flavor of Midori, mellowed by chilled milk, a smooth, easy‑drinking twist best served over ice.

Ingredients

• 1 oz (30 ml) Licor 43
• 1 oz (30 ml) Midori Melon Liqueur
• 2 oz (60 ml) whole milk, preferably chilled (you can substitute with half-and-half for richness)
• Ice cubes, enough to fill the glass
• Garnish (optional): small melon ball or mint sprig

Original Pascal uses 3 ml each of Licor 43 and Midori—far too little. The scaled-up ratio respects the original profile while making a full‑size drink.

Steps to make it

1. Chill your glass: Place a cocktail or rocks glass in the freezer for a few minutes.
2. Build the drink: In the chilled glass, add ice to fill about halfway (or use crushed if preferred).
3. Layer the liqueurs: Pour in the Licor 43, then Midori.
4. Add milk: Gently top with chilled milk, pouring slowly to create a layered, swirling effect.
5. Stir lightly: Use a bar spoon to gently stir once or twice—enough to integrate, but not fully homogenize.
6. Garnish & serve: Finish with a melon ball on a pick or a fresh mint sprig for aroma.

Why does this work better?

• Correct proportions: Up-sizing from 3 ml (0.1 oz!) to 1 oz preserves the drink’s character while becoming a drinkable volume.
• Layering effect: Adds visual appeal and a velvety mouthfeel as flavors meld while sipping.
• Chill factor: Freezing the glass and milk keeps the drink refreshing without quick dilution.
• Optional garnish: Elevates aroma and aesthetics, making it feel crafted rather than casual.

Enjoy your improved Pascal: a harmonious blend of melon, citrus‑vanilla, and creamy freshness—simple to make but elegant to serve.

(Updated: 7/11/25)