| 1 1⁄3 fl oz | Hayman's London Dry Gin |
| 1⁄2 fl oz | Luxardo Apricot Albicocca Liqueur |
| 1⁄3 fl oz | Apricot (abricot) eau-de-vie |
| 1⁄3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 2⁄3 fl oz | Lime juice (freshly squeezed) |
| 3 dash | Peychaud's or other Creole-style bitters |
Serve in a Coupe glass
One serving of Improved Pendennis Club Cocktail contains 179 calories
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.
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.)
Cocktail Bill's 1908 Pendennis Club Cocktail
Pendennis Club Special
Improved Improved Pendennis Club Cocktail
Pendennis Club Revisited
Makes a minimum of 18.5 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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