Improved Pendennis Club Cocktail
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Improved Pendennis Club Cocktail
Serve in a Coupe glass
| 1 1⁄3 oz | Hayman's London Dry Gin |
| 1⁄2 oz | Luxardo Apricot Albicocca Liqueur |
| 1⁄3 oz | Apricot (abricot) eau-de-vie |
| 1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2⁄3 oz | Lime juice (freshly squeezed) |
| 3 dash | Peychaud's or other Creole-style bitters |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lime slice or wedge (or apricot) on rim.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Fruity and sweet 'n' sour with gin-laced stone fruit and lime. If you have a dry/sour palate, and depending on your apricot liqueur and limes, then cut the sugar syrup back to 7.5ml (¼oz) if using 2:1 sugar syrup. (If using 1:1 "simple syrup" then 10ml will produce a dry cocktail.)
Variant:
Cocktail Bill's 1908 Pendennis Club Cocktail
Pendennis Club Special
Improved Improved Pendennis Club Cocktail
Pendennis Club Revisited
History:
Adapted from a riff on the classic Pendennis Club Special created in 2013 by Toby Cecchini at his Long Island Bar in Brooklyn, New York City.
Nutrition:
One serving of Improved Pendennis Club Cocktail contains 179 calories
Alcohol content:
- 1.3 standard drinks
- 19.4% alc./vol. (19.4° proof)
- 18.6 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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