Confessions of a Mixologist: Pegu Club
So the story goes, this classic dates back to the early 1920's and was served at Burma's Pegu Club in Rangoon, Burma to men of elite status within the government and such. This gin-based gem is simple to make but is full of complex and robust flavors.
- 1-1/2 oz high proof Gin
- 1/2 oz Cointreau
- 3/4 oz Lime Juice
- 2 dashes Angostura bitters
- 2 dashes Orange bitters
Shake with ice and strain into a coupe. Garnish with a lime peel.
Confessions of a Mixologist: 4 Epic Bramble Cocktails
The dog days of summer are upon us. The solution for this sticky summer slog? The bramble cocktail. It's a concoction that usually includes blackberry and gin, but variations feature raspberry, blueberry and more. And if gin isn't your style, vodka makes a great substitution, too.Learn more
Confessions of a Mixologist: Gold Standard Daiquiri
The Gold Standard sets the bar for excellence. The heavy combo of sugarcane spirits creates a golden hue, and the fresh lime and syrup adds sweet and citrus flavors. Move over Mai Tai, we have a new rumtastic cocktail in house.Learn more
Confessions of a Mixologist: Classic Basil Gin Gimlet Brunch Cocktail Recipe
You've never had a gimlet? What are you waiting for? It's a classic combination of gin, lime and soda. Easy peasy. This refreshingly crisp cocktail delights with Sunday brunch, dinner salad or hummus and cheese.Learn more