Sunday, August 5, 2018

Pendennis Club Cocktail

I was surprised at how elegant this cocktail was. Tart, yet bitter, a bit harsh but well balanced--sort of like on the edge of comfort that is more exciting than unpleasant. If that's not an endorsement, than it is just best to say that the Pendennis Club is classic and requires appreciation and the right ingredients.

The recipe calls for Peychaud's bitters, and I used the maximum amount, five dashes, to provide the pink color and the dry bitterness it is known for. I also wanted a strong and less juniper tasting gin, so Battle Standard Navy Strength it was. My own apricot brandy made up the sweetness.
  • 2 oz. gin (Battle Standard Navy Strength used)
  • 1 oz. apricot brandy
  • 1 oz. lime juice
  • 3-5 dashes Peuchaud's bitters
  • 1 tsp. sugar syrup
 Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.

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