Make a Pegu Club! | a GIN cocktail for warm weather

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I decided to showcase the Pegu Club now because I was recently informed of the unexpected closure of the cocktail's namesake bar in NYC, the Pegu Club, a pioneering establishment in the resurgence of classic cocktails. During this COVID19 crisis, many restaurants and bars are struggling to keep their doors open, and service industry employees and owners are living in a time of uncertainty. One thing we are sure of is that the landscape definitely won't look the same once all of this is over.

If you are able to, now is the time to support your local small businesses, bar, restaurant, coffee shop, distillery, brewery, retail shops, etc, by ordering carryout, donating to their fund, or purchasing gift cards, or in any way you can.

SO. This is one for all those in the industry - if you know, you know. Cheers.

TIME STAMPS
Intro: 0:00
The Booze: 1:26
The Recipe: 1:53
Sips & Sign Off: 3:27

THE RECIPE
1.5 oz. (45 ml) Plymouth Gin
0.75 oz. (22.5 ml) Marie Brizard Orange Curaçao
0.75 oz. (22.5 ml) lime juice
2 Dashes Angostura bitters

THE TOOLS

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Co-produced with the lovely Azusa "Az" Inaba 🎥 🎨

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Комментарии

Here from your new Sidecar video where you mention the Pegu Club. I thought, I wonder how to make that and here you are to help! 🎉

thealphaEspresso

you inspire me to make better cocktails, which makes everyone have a better experience, rather than just be boring. Thank you.

BulKyeoda

This is a really tasty, refreshing drink. Thank you.

robertgrenader

I made one and it is excellent!!! I used Irish Gunpowder Gin……keep it up Anders!!!

edwardguy

Just made this and loved it, but my local liquor store was out of orange curaçao, so I subbed in Grand Marnier. Delightful and light with a heavy citrus kick. Would love to try it with curaçao instead of GM, but I didn’t mind the lick of cognac. Thanks for sharing!

johncarlcorrales

I love plymouth gin. It is my go to. Cheers to you man

Rickflairshair

Just made this drink and it’s Fabulous ( even in November, LOL )!!!

martinlangston

Awful news about the Pegu NYC. I’ve been there a couple times and it had a good vibe. It will be missed. Great video in its honor!

Bergkampgunner

I’m in pest control now but I used to be a bar and kitchen manager. I’d been considering returning to the industry working for a friend’s chain he manages when Covid hit. I ended up instead bringing some of my oldest friends from restaurants into pest control where they can make the same pay with less stress. I still think about returning and I hope to open a bar one day.

jeremyd

This is the hard version of one of my all-time faves - Hemingway’s Green Isaacs Special (Gin and coconut water with a squeeze of lime and a couple of sashes of Angostura). So good!

Cfdoose

Finally! I have been looking for a gin forward drink with an orange component for a while. Anyone try something like this with campari instead of curacoa?

dellh

Anders, I've made this cocktail from your recipe a dozen times with traditional juniper-forward gin, but I just made it with a contemporary gin - Uncle Val's Botanical Gin - and oh boy! it's a brand new cocktail. Like a summer bouquet...

mhpart

Just made it with Pierre Ferrand and can tell you it was too thin and the lime overpowered it. And had nothing like the deep color of of the Brizzard. Added a few extra dashes of Ango and it was better. Remade it, subbing Licor 43 for the Curaçao and liked it much better. I bet .25 oz of rich Demerara would be great.

schelzel

Is triple sec okay in place of orange curasao, or must I buy some curasao?

robhummel

You are absolutely right about covid-19. That's why I use alcohol as protection. And vaccines and a mask. But I don't skimp on the use of alcohol as protection.

tedbohn