Recipes

There are a variety of Pegu recipies, as with most cocktails. We present here two variations: The Modern American Bar Pegu, and The One True Pegu. Do you have a variation? Send it to us. We will try it out! We’ll post it on the blog for everyone to compare…

Modern American Bar Pegu
(So named because you have a decent chance of an American bar having the makings)
3 oz. Bombay Saphire Gin
1 oz. Cointreau
1 oz. Real Lime Juice
2-4 Dashes Angostura Bitters

Combine ingredients in a shaker over crushed ice, shake the Hell out of it.

Hey! It’s Gin! You can’t shake gin. You’ll bruise it!

Yes, you shake it–Hard. Firstly, we’ve never really bought this whole bruise the gin thing, except maybe in a clear martini. Second, the lime juice is going to cloud the drink anyway. Third, you really need to emulsify the lime juice, or the pulp will congeal and look nasty in three to five minutes. (For many of you, this will not be a problem… The drink won’t last that long!)

Strain into a martini glass and garnish with a slice of lime.

Enjoy.

Tried that one? Good. I knew you’d like it.

No, I didn’t try it. I hate gin!

Actually, so do we. Can’t stand the stuff. But the Pegu is magic. Go ahead. We’ll wait.

. . . !

There, we thought so.

Now, if you liked that one, next time, try The One True Pegu. This one is the same but for one ingredient. Chances are, your bartender won’t have this in his bag of tricks, so fire up your home bar and make some magic:

3 oz. Bombay Saphire Gin
1 oz. Cointreau
1 oz. Real Lime Juice
2-4 Dashes Angostura Bitters
1 tsp. Fresh Egg White

Prepare as before, only shake the Hell out of it, then get serious and shake the Hell out of it some more! Strain and serve with aforementioned lime piece.

Raw egg white! Ahhh! Salmonella! Botulism! Plague! Free Range Lawyers! What are you doing? Trying to kill us?

Calm down! First, you are shaking this stuff up in ten times its volume of disinfectant. Second, if that still leaves you cautious, buy pasturized eggs. Or, once you decide this is the best cocktail in the world, you can buy pasturized egg whites at the supermarket in a carton. (Fresh eggs are better, just remember to wash your hands!)

So why the fuss? What does the egg white do, anyway?

The whites do two things. First, it helps to keep the cocktail emulsified. If you don’t feel obliged to drink your cocktail quickly (or as Harry Craddock said, while it is still laughing at you,) the whites will keep the lime from clumping up. Second, and more importantly, it sands off what few, rough, edges this smoothly powerful cocktail posseses.

There you have it. Try one. You can thank us later!

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