Category: pegu
Rule 2

May Pegus Round the Web

Two more intrepid websites have raised their voices in accord with the need to restore The World's Greatest Cocktail to its rightful place of prominence. Such events warm my heart and refresh my energies through continuing evidence that my now decade-long quest is bearing fruit. (Skeptics may note that Audrey Saunders perhaps had more to do with this than I. Skeptics can bite me.) Regardless, Cellar Crush, a blog that tries to make the difficult bridge between wine and cocktails rolled out a Pegu that is pretty close to the Savoy's old recipe, with a most excellent picture: I still think this yields a drink that is a touch too sweet, but then my taste in drinks and humor is dry. The other offering comes from the UK, at The Drink Shop is a mail-order retailer that offers an extensive set of cocktail references. They have videos, bartender profiles, and a good sized drinks database. They offer what they call the "Bombay Sapphire Pegu Club Cocktail", quite a mouthful for a drink that need only be called a Pegu. This is bad marketing—just ask Prince how renaming himself from a single punchy syllable to a string of pointless words is working out for him. Theirs is a tad drier that Cellar Crush's, but still too sweet, especially when you use Bols Triple Sec instead of Cointreau. Sam Carter, who submitted, the recipe gets special awesomeness points for including this in the recipe:
Why? I want to rejuvenate this forgotten classic.
Please visit both sites and look around. Each is worth the visit beyond their Pegu nods. And welcome to the Church, guys!abc
Thursday Drink Night

The Inevitable Pegu Variant

I have talked before about Thursday Drink Night. TDN is the weekly gathering of dissolute internet drinkers in the chat room of the Mixoloseum, in which we discuss a weekly theme or theme ingredient. Well, mostly we talk about work, travel, and Gabe's Mom, but we work in some stuff about the theme, too. The featured element that holds every TDN together are the recipes. Anyone who wants to, can get in line and offer up original recipes that employ whatever the theme is that week. Some of these recipes are bad. Some use seven ingredients, six of which can only be obtained by cloistered cocktail monks living outside Portland, Oregon. But there are always a few that are pretty damn awesome. A couple of TDNs ago, the theme was nice and generic: Gin. I had no idea that was what was in store when I dropped in, but as soon as I did, someone piped up with, Doug's here! Get ready for the inevitable Pegu variant! Faced with a challenge like that, I exchanged insults pleasantries with a few folks and repaired to the Pegu Lounge to see what I could do. I came up with a variant that ended up being pretty damn good. This, as with all my successes of an original nature, was pure blind luck, but there you are.
  • 3 parts gin (it got reported as four, but it should be three)
  • 1 part lime juice
  • 1/2 part Cointreau
  • 1/2 part passion fruit syrup
  • 3 dashes Regans Orange Bitters
Shake ingredients with ice and strain into a cocktail glass.
Of course, when you are starting from The Greatest Cocktail Evar™, it's easy to make a good, simple variant. Nonetheless, lots of drinks are simple variants, so I stand by my momentary, accidental awesomeness. If you'd like to drop my the Mixoloseum's blog and see the other picks of the litter, as well as those from TDN: Spiced Rum, check out this post. There's also a poll where you can express which recipe you think is best.... Ahem. You know what to
Rule 2

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 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. abc
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