Improved Pendennis Club Cocktail
Ingredients
- 1 1⁄3 oz Tanqueray London Dry Gin
- 1⁄2 oz Luxardo Apricot Albicocca Liqueur
- 1⁄3 oz Apricot (abricot) eau-de-vie
- 1⁄3 oz Sugar syrup 'rich'
- 2⁄3 oz Lime juice
- 3 dash Peychaud's Aromatic Bitters
Method
Glassware:
Serve in a Coupe glass
Method:
- 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.
Nutrition:
One serving of Improved Pendennis Club Cocktail contains 179 calories
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.
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.)
