Name: Pendennis Club Cocktail
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 20 ml Apricot liqueur; 20 ml Dry vermouth

Pendennis Club Cocktail
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Glass:

Serve in a Nick & Nora glass

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
²⁄₃ oz	Luxardo Apricot Albicocca Liqueur
²⁄₃ oz	Strucchi Dry Vermouth

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a NICK & NORA GLASS.
Prepare garnish of Luxardo Maraschino Cherry.

How to make:

STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

Garnish with maraschino cherry dopped into cocktail.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

This bite-sized spirit-forward cocktail is as equally good as an aperitif as it is an after-dinner or late-night tipple.

View readers' comments

Variant:

Pendennis Club Special
Improved Pendennis Club Special
Improved Improved Pendennis Club Cocktail
Pendennis Club Revisited

History:

Named after the Pendennis Club in Louisville, Kentucky, the first known reference to this cocktail appears in the "Seductive American Cocktails" appendix in William "Cocktail Bill" Boothby's 1908 The World's Drinks and How to Mix Them book.

PENDENNIS CLUB COCKTAIL
(Louisville, KY.)
One-quarter Apricot brandy, one-quarter French Vermouth, one-half Coates Plymouth gin; shake well, and serve very cold.
William Boothby, 1934

Nutrition:

One serving of Pendennis Club Cocktail contains 166 calories

Alcohol content:

1.6 standard drinks
26.07% alc./vol. (26.07° proof)
22.2 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Caspian Berggren

7th October at 14:42

An oldie but a goodie. I personally don't find it too sweet. It's like a wetter martini with a sweet accent of apricot. I used Tanqueray's Export Strength gin and found that to really help in this one. I've tried it before with a 40% gin and whilst still good it becomes just slightly off balance.

Roger Boyd

9th September at 21:10

I finally found some Austrian apricot eau-de-vie. Good and expensive but worth it. I tried this with the eau-de-vie instead of the apricot liqueur and the other Pendennis Club (I believe the 1939 Baker recipe that calls for "dry apricot brandy"). They are both sublime. I love a cold, dry cocktail, and these fit the bill.

Andre Derailleur

3rd November 2024 at 09:12

I halved the apricot liqueur and enjoyed it more: an improved martini really.

John Hinojos

7th April 2023 at 04:02

I found this to be exceptional. Had it as an evening sipper. Did find it slightly sweeter than most of my evening cocktails, but very enjoyable. This is a cocktail which the quality of your gin will impact the final result. I used a gin which is softer and a bit sweeter. Would use a more assertive gin next time.