Pegu Club

Pegu cocktail

1 3/4 oz gin
3/4 oz Cointreau
1/2 oz lime juice
1 dash Angostura bitters
1 dash orange bitters

Shake with ice and strain into a chilled cocktail glass. Optionally garnish with a lime twist or wedge.

The Pegu Club hails from a defunct club in Burma of the same name and was published in The Savoy Cocktail Book.

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Averna Stout Flip

Averna 003

2 oz Averna
1 oz stout
2 dashes Angostura bitters
1 whole egg
nutmeg, for garnish

Shake all ingredients vigorously with ice and strain into a wine glass. Garnish with freshly grated nutmeg. For the beer, choose a stout with a smooth, rich mouthfeel. St. Peter’s Cream Stout is perfect here; Samuel Smith’s Oatmeal Stout and Young’s Double Chocolate Stout are also good.

[Thanks to Lush Angeles for the photo, who also offers a non-flipped version of the drink.]

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Pisco Sour Jelly Shots

jelloshots

For the jelly shots:

1 1/4 cups cold water
1/2 cup sugar
3 packets powdered gelatin
1 cup pisco (Campo de Encanto)
2/3 cup lime juice

Combine water and sugar in a medium saucepan and sprinkle in the gelatin, allowing it to hydrate. Heat over low heat until the gelatin has dissolved. Remove from the heat and stir in the pisco and lime juice. Pour the mixture into lightly oiled molds or an 8-by-4-inch loaf pan and chill until set.

For the bitters whipped cream:

1 cup whipping cream
1 tablespoon sugar
3/4 ounce Amargo Chuncho or Angostura Bitters

Combine in a whipped cream charger, charge, and shake.

To serve, cut the jelly into the desired size and top with the bitters whipped cream. Garnish with finely grated lime zest.

I created this recipe for a MIX story about upscale jelly shots. Photo by Ross William Hamilton.

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Pigou Club

Pigou

1 3/4 oz. London dry gin
3/4 oz. Combier Pamplemousse
1/2 oz. lime juice
1 dash Angostura bitters
1 dash orange bitters

Shake all ingredients with ice, strain into a cocktail glass, and garnish with a twist of lime peel.

This is a simple variation on the Pegu Club made with Combier Pamplemousse grapefruit liqueur in place of the usual orange liqueur.

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Scandinavian Sling

Scandinavian Sling.

1 oz cherry Heering
3/4 oz aquavit (Linie)
3/4 oz lime juice
1/4 oz Angostura bitters
1 oz sparkling wine
1/2 orange wheel, for garnish
cherries, for garnish
1 sprig tarragon, for garnish

Pour the sparkling wine into an ice-filled rocks glass. Shake the remaining ingredients with ice and strain into the glass. Garnish with the fruit and tarragon.

This is a revised version of a much larger drink I made for a sling competition, shown in the photograph.

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Bamboo

1 1/2 oz dry sherry
1 1/2 oz dry vermouth
2 dashes orange bitters
2 drops Angostura bitters
lemon peel, for garnish

Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

This cocktail was created by bartender Louis Eppinger while he worked in Japan in the late 1800s and is featured in the excellent book Imbibe! by David Wondrich.

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PX Flip

px-flip

2 oz. Pedro Ximinez Sherry
1/2 oz. Angostura bitters
1 whole egg
nutmeg, for garnish

Shake hard with ice, strain into a chilled cocktail glass, and garnish with freshly grated nutmeg. For the sherry I suggest the Lustau San Emilio PX, which is balanced by more acidity than some other PX sherries.

[Photo courtesy of Culinate, from my article about sherry cocktails.]

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Black Glove

black-glove

2 oz aged rum (Gosling’s Black Seal)
1 oz sweet vermouth (Dolin)
1/2 oz nocino (Nux Alpina)
1 dash Angostura bitters
1/2 preserved walnut, for garnish
orange peel, for garnish

Stir with ice, strain into a chilled cocktail glass, and garnish with orange peel and preserved green walnut. You can buy the walnuts from Harvest Song here.

This is a version of a cocktail from the Metrovino menu that I adapted for use with commercially available ingredients for a Wall Street Journal article about unusual garnishes. The original drink uses our house nocino, which is spicier than those I find in stores. Though not really replicable, here’s our house recipe for the Black Glove:

1 1/2 oz Cruzan Black Strap rum
1 oz Dolin sweet vermouth
1/2 oz house Nocino

Stir with ice, strain into a chilled cocktail glass, and garnish with orange peel and preserved green walnut.

[Photo by F. Martin Ramin for The Wall Street Journal, styling by Anne Cardenas.]

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