Earl of Pegu

Earl of Pegu

This past weekend should have been my chance to get something ready for Mixology Monday, but I was distracted with another cocktail project. The topic was fun though, challenging bloggers to mix up drinks so strong that they’re “limit one.” Kaiser Penguin has the roundup.

Instead of participating in MxMo, I was getting things ready for the first ever DC Food Blogger Buffet. Organized by Lemmonex and Betty Joan, and hosted by Barzelay, Sunday was a night for local bloggers to come together and show off their stuff. I wasn’t about to inflict my “cooking” on innocent food writers (still working on the solid food thing), but luckily I was invited to experiment with a few cocktails instead.

I’ll post recipes for a few of the cocktails I made throughout the week. To lead them off, here’s the Earl of Pegu, a Pegu cocktail modified to complement the bergamot flavors of Earl Grey tea:

1.5 oz. Earl Grey infused gin
1/2 oz. Cointreau
1/2 oz. simple syrup
1/4 oz. lemon juice
dash of Angostura bitters
dash of orange bitters
lemon twist garnish (optional)

The infusion is made by letting a few pinches of tea soak in an affordable gin. It comes out richly colored, aromatic, and with some of the tannic astringency of the tea (so don’t let it infuse too long). Shaken into the cocktail, it makes a tasty, refreshing, and complex beverage. This one will become a staple in my home bar.

Bonus cocktail link: Crispy on the Outside makes its YouTube debut with that Irish classic, the McJito.

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5 thoughts on “Earl of Pegu”

  1. Damn you, Jacob!

    Another perfectly good idea on my list, shot to hell by someone beating me to it.
    Now I’ll have to wait a month or two to do my own Earl Grey experimentation, so it won’t look QUITE so much like I’m following you!

    In all seriousness, I’ve already written about Lapsang Souchong infused Pegus, but I went WAY too strong with the infusion. How much tea is a pinch, and how long did you leave it in the bottle?

  2. Thanks, Doug! I just came across your lapsang souchong (my favorite tea) post and was going to email you with my Earl Grey version.

    Unfortunately I was unscientific in my measurements. Literally a couple pinches of tea, steeped for about an hour, and shaken a few times to get the color out. It still has a little tannic astringency, which as long as it’s not overpowering I don’t mind.

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