More Pegu Blogging!

Plenty of folks are writing about the Pegu on the Intarwebs these days!
Yes, everything is proceeding as I have forseen…
The latest mention I’ve seen is from Jim Mathews, who has perhaps the most difficult cocktail blogging job on the planet: Covering the vibrant Salt Lake City, Utah cocktail scene! Here’s his bio, as it shows on the examiner.com website:

Amateur mixologist Jim Mathews has lived in Utah for 25 years and has sometimes had trouble finding a good (or any) cocktail. Jim will help you navigate the Utah cocktail scene and make your own cocktails

He works his way into the Pegu straight from the Savoy Cocktail Book, which is not the easiest route. His resulting modification is an improvement, if still a little sweet.
Jim, the Pegu is supposed to be a tart, stinging drink! Back off the Cointreau even more and see how it pops! Or just settle on the Holy Ratio of 3-1-1 and say, “you’re welcome”!
Finally, his picture illustrates the biggest problem I see with the one dash of Orange bitters, and one dash of Angostura school of Pegu thought. The drink should be a light orange-pink, not looking like a Daiquiri.

About the author

Doug

I am 48 years old, married with two young daughters. My interests are tennis, reading, computers, politics, and of course cocktails. I run a murder mystery party business that caters to both corporate and private events, Killing Time, murder consultants.

12 Comments

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  • I live in the SLC area too. I just maintain an out of state mailing address in a State where it is not illegal to mail order alcohol, so I have Maraschino liquor, Old Tom, Creme Yvette and such. His cocktails tend to follow local custom to have them sweeter. I like that he is working through some of the Savoy cocktails from scratch, though. It’s another interesting view.

    There are few old school cocktails that can be legally made at a Utah bar. It will be a long time before there is much of a craft cocktail revolution here. Utah law requires all primary spirit to be dispensed from systems hard coded to either 1 or 1 1/2 ounces. Once a bar picks the amount every drink made at the bar is 1 or 1 1/2 ounces. They can’t dispense a different amount for any drink. Up to two additional alcohols called “flavorings”, stored separately, can be added in 1/2 ounce additions. The total alcohol cannot exceed 2 1/2 ounces. The flavorings can’t duplicate the primary alcohol. This means no martini of more than 1 1/2 ounces with a little vermouth. A Negroni can’t be 1/1/1 it would have to be 1 1/2 / 1/2 / 1/2. More than 3 ingredients with alcohol can’t be done. No Tiki here please. At least we can make a half recipe of your Pegu legally.

    Finally, it’s illegal to use any alcohol the State doesn’t purchase. So no Maraschino liquor, let alone newer discoveries like Old Tom. Even standard items like Orange Curacao don’t exist here. Just the Blue.

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  • This is the sort of thing that annoys me.

    I love to write about how big a pain in the ass the Ohio Liquor Board can be, and this just reminds us how it is always worse somewhere else. (Unless you live in Utah, apparently. Then you have to say, “well, at least we ain’t in Saudi Arabia!)

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  • At least we don’t have dry counties like Arkansas. However, once you do get in a “private club” there the drinks are real drinks. One day adulthood will be legal in the US, but it is still is a long ways off in some parts of he country.

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  • Thanks all for bringing reality back to me. I really can’t think of anyplace worse. It’s better than it used to be, but still tough. As with everywhere, you have to have a good relationship with the people behind the bar. There’s a couple places I can get the drinks made correctly.

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  • In Saudi you go in search of the perfect Siddiqi, and the local Paki ambulance driver will gladly be your DD, siren and all, for a taste of the action.

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