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Pendennis Club Special
Tangy, subtle, sweet, and sour. Depending on your palate and apricot liqueur you may want to add 2.5ml sugar syrup
Caspian Berggren
23rd February at 19:57
I think Anders Erickson's recipe is the best one I've tried. It's 45ml Plymouth gin, 30ml Apricot liqueur and 15ml lemon juice with 2 dashes of Peychauds. It strikes the perfect balance between sweet and sour in my mind.