Improved Pendennis Club Cocktail

Difford's Guide

Serve in a

Coupe glass

Garnish:

Lime slice or wedge (or apricot) on rim

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 1/3 fl oz Rutte Dry Gin
1/2 fl oz Giffard Abricot du Roussillon 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
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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.)

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 180 calories.

Alcohol content:

  • 1.5 standard drinks
  • 21.29% alc./vol. (42.58° proof)
  • 20.4 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
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