Author: Doug Winship

Recipe cards

When Maggi and I are in a new bar, or talking to a new bartender, and want to order a Pegu, we usually just wait until a lull and explain the recipe. But when things are crowded or otherwise chaotic, it is nice to have these little recipe cards in the wallet: Pegu Recipe Card Just print it out (and maybe laminate it!) and hand it to a harried mixologist when the need next arises. Or, if you find yourself doing this fairly often, then just download our Pegu Card Sheet and print 10 to a page. I keep blank Business Cards around the office for my business, and if you print out the card sheet on them, you don't need to cut anything
General Cocktails

An old favorite of mine

There really ought to be some rules to drinking, or more accurately, drinking well. Dredging through my old bookmarks, I found a post from Vidiot at that makes for a good starting place. Follow the link to get the whole list, but I'll put up a few here; some of which I really like, and a few I have a problem with.
Vidiot's Grumpy, Snobbish, And Cantankerous Yet Iron-Clad Rules of Drinking: 1. It is absolutely not permitted to order a mixed drink when one doesn't have the foggiest idea what it contains.
I totally agree with this. See this post for the Official Pegu Blog Pegu Recipe Card....
6. Pay no further attention to anyone who uses the phrase "bruise the gin."
This is wisdom for the ages. Question: Do you want your cocktail Cold or Clear? It is very hard to get both, especially from a bartender who has ten more customers waiting for his or her time. In short: Cold–Shaken; Clear–Stirred.
10. A Martini contains gin and vermouth and sometimes bitters. It does not contain vodka, apples, or chocolate syrup. Those other drinks may be acceptable on occasion, but they are not Martinis.
Sorry, Vidiot. I'm writing an eccentric little blog about a 1920's vintage, obscure cocktail, and even I know that time has passed you by on this one. Martinis are Gin, or Vodka, or even both. You do have an excellent point about Vermouth however, in rule 11....
12. The use of aromatic bitters in cocktails is heartily encouraged, and in some cases, absolutely required.
Without Bitters, there is no Pegu... Quod Erat Demonstratum. Vidiot ends with rule 13, so in deference, I'll add starting with 14: 14. Drink your cocktail while it is still cold, dammit! Of course, if you drink your liquor neat, we'll just shut up now. 15. Doubles are for Drunks. Since you are going to drink your cocktail quickly (see rule 14), don't make or order massive drinks! Unless you plan on losing the rest of the evening, that is.... 16. Sweet drinks are for Chicks–Don't be a Chick, especially if you are female! A cocktail is tart and/or potent, sugar can be a hint or accent only. Sickly sweet drinks are just that: Sickly. Got more? Leave them in the

Where we discovered the Pegu

In 1998, Margaret bought me a very nice drinks book called Cocktail: The Drinks Bible for the 21st Century. To this day, it remains my favorite mixed drink reference. It has lots of recipes for cocktails obscure and well-known. The illustrations are beautiful. The writing is witty and entertaining enough to read whether the drink in question appeals to you in the slightest. Oh... and it is the first place I ever saw the recipe for a Pegu. Thank you, Paul Harrington and Laura

Welcome to the Pegu Blog

Hello, and welcome to the Pegu Blog! This is the obligatory first post on a new blog, where we tell a world that is not (yet) reading us what we plan to write about. My wife and I have been fans of the Pegu cocktail (also known as the Pegu Club) since making our first batch in 1998. Since then I have made it a personal quest to bring this classic, early twentieth century cocktail back to prominence. If you are a bartender and I walk into your establishment during any kind of lull, chances are you are going to be learning how to make a Pegu! My name is Doug Winship, and my fearless co-blogger will be my wife, Margaret. I am a writer by trade and run a high-end murder mystery entertainment business, Killing Time, murder consultants. I'm writing this blog as a way to keep my writing muscles trim and toned during those time when I'm not writing much new mystery material. My wife is a former professional editor, so whenever the blog's posts seem actually polished, you can assume that she has been on-line as well. For more about us, check out the Doug and Margaret links in the header. You'll also find the Pegu Blog Official Formula for the world's ultimate unknown cocktail up there under recipes. Thanks for dropping by, and Cheers!abc
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