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.


Clarified Lime Juice

200 grams lime juice
50 grams water
.5 grams agar agar

Briefly boil the water and agar agar together, then whisk into the lime juice. Chill in an ice bath until it lightly gels, then strain through muslin or a wet paper coffee filter.

This method of clarifying lime juice comes from Dave Arnold of the French Culinary Institute. He explains it in much more detail at his site. Using clarified lime juice in mixed drinks allows one to stir instead of shake, resulting in beautifully clear cocktails.


Pisco Sour Jelly Shots


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.


Mai Ta-IPA


1 1/2 oz IPA
1 oz white rum
1 oz aged rum
1 oz lime juice
3/4 oz orgeat (B. G. Reynolds)
1/2 oz triple sec

Shake all ingredients with ice and strain into an ice-filled collins glass. Garnish with a cherry (on a parasol, of course!).

For the Metrovino menu, we served this with Ninkasi IPA, and Combier orange liqueur, and two ounces aged rum in place of the mix of aged and white,.


Pigou Club


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.


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.


Lazy Bear

Lazy Bear 008

3/4 oz Smith and Cross rum
3/4 oz rye whiskey
3/4 oz honey syrup (1:1 honey and water)
3/4 oz lime juice
2 dashes Fee’s Whiskey Barrel-Aged Bitters

Shake with ice and strain into an ice-filled rocks glass.

If the Fee’s bitters are unavailable, a good substitute is three dashes of spiced bitters, made by combining equal parts Angostura bitters and allspice dram.

I created this cocktail for the wedding of my friends David and Jeanette, who run the underground restaurant Lazy Bear in San Francisco.


Resplendent Island

New cocktail at Metrovino: Margarita flavored with Sri Lankan curry and honey, cumin-salt rim.

1 1/2 oz reposado tequila
3/4 oz Sri Lankan curry-honey syrup
3/4 oz lime juice
1/4 oz Royal Combier
salt and ground cumin, for garnish

Moisten half the rim of a rocks glass with lime juice and coat with the salt and cumin mixture, then fill with ice. Shake cocktail ingredients with ice and strain into the glass.

About that curry blend: It’s the roasted curry powder from Rice and Curry: Sri Lankan Home Cooking by Skiz Fernando, Jr., a very interesting cookbook a friend sent me recently. Rather than copy that recipe here, I’d rather encourage you to support the author by buying the book or purchasing his blend directly, which you can do here. It requires a few hard to find ingredients like curry leaves and a dozen spices, so buying the blend is the easier approach. I recommend the book though and have enjoyed the wonderfully flavored curries I’ve made from it.

2 tablespoons roasted curry powder
1 cup honey
1 cup water

Simmer all ingredients for a few minutes until flavorful, then add a pinch of salt. Cool, strain, and bottle.

If Royal Combier is unavailable, other cognac-based orange liqueurs would likely make fine substitutes.