This has turned into one of my favorite drinks! I typically never enjoyed tequila, but obviously that was because my previous tequila experiences were with cheap "mixto" tequila, and not 100% agave tequila. I actually used the Hornitos Reposado that is used in the video, and really enjoy the taste. It's actually replaced the whiskey old fashioned as my "go-to" cocktail.
Just tried this for the first time tonight-- though I used the recipe from Robert's book, which I believe matches up with the "alternate" recipe he listed here. The alternate version definitely has a lot of orange to it, but you can definitely taste the gin, though I'd like to try it with some different gins.
I used Plymouth gin, which I've found to be about the smoothest mixing gin I've ever tried-- a martini with Plymouth is just ridiculously smooth. But I've also got some Tanqueray, and I'm curious to see how the intense juniper that Tanqueray has works in the Pegu Club cocktail.
I'm just using cheap and readily available Dekuyper Orange Curacao-- I've never been quite sure about orange curacao-- Coinatreau has always been considered the top-shelf triple sec, but I don't really know what a top-shelf orange curacao would be. Something like Clement Creole Shrubb? I've heard of people using that in place of orange curacao before.
Thanks both Blair and Robert.
Blair: any reason you swear by the clear Senor Curacao over the orange version? I think for the Pegu Club, orange curacao works well because it lends a wonderful color to the drink-- otherwise only the angostura bitters would add any color.
Also, I just tried the drink with Tanqueray-- definitely a bit different, though that good orange base is still there. One thing I forgot about is that while Plymouth is 82.4 proof, Tanqueray is something like 94 proof-- which comes through in the Tanqueray version, which has a sharper "bite" to it.
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This has turned into one of my favorite drinks! I typically never enjoyed tequila, but obviously that was because my previous tequila experiences were with cheap "mixto" tequila, and not 100% agave tequila. I actually used the Hornitos Reposado that is used in the video, and really enjoy the taste. It's actually replaced the whiskey old fashioned as my "go-to" cocktail.
Just tried this for the first time tonight-- though I used the recipe from Robert's book, which I believe matches up with the "alternate" recipe he listed here. The alternate version definitely has a lot of orange to it, but you can definitely taste the gin, though I'd like to try it with some different gins. I used Plymouth gin, which I've found to be about the smoothest mixing gin I've ever tried-- a martini with Plymouth is just ridiculously smooth. But I've also got some Tanqueray, and I'm curious to see how the intense juniper that Tanqueray has works in the Pegu Club cocktail. I'm just using cheap and readily available Dekuyper Orange Curacao-- I've never been quite sure about orange curacao-- Coinatreau has always been considered the top-shelf triple sec, but I don't really know what a top-shelf orange curacao would be. Something like Clement Creole Shrubb? I've heard of people using that in place of orange curacao before.
Thanks both Blair and Robert. Blair: any reason you swear by the clear Senor Curacao over the orange version? I think for the Pegu Club, orange curacao works well because it lends a wonderful color to the drink-- otherwise only the angostura bitters would add any color. Also, I just tried the drink with Tanqueray-- definitely a bit different, though that good orange base is still there. One thing I forgot about is that while Plymouth is 82.4 proof, Tanqueray is something like 94 proof-- which comes through in the Tanqueray version, which has a sharper "bite" to it.