Pendennis Club

Sweet apricot liqueur gives this gin sour its fruit body, with lime and Peychaud’s bitters supplying acidity and aromatic detail. The lemon peel is a finishing garnish, separate from the measured lime inside.

Pale peach-gold Pendennis Club in a coupe, lemon twist, no ice.

Active preparation: 3 minutes

Ingredients

  • 60 ml London dry gin
  • 30 ml Apricot brandy liqueur
  • 22.5 ml Fresh lime juice
  • 3 dash Peychaud’s bitters
  • 1 piece Lemon peel, for garnish

Instructions

  1. Measure gin, Apricot brandy liqueur, lime juice and Peychaud’s bitters into a shaker and add cubed ice.
  2. Seal the shaker and shake briskly until thoroughly cold, about 10–12 seconds.
  3. Fine-strain into a chilled coupe without ice.
  4. Finish with a lemon twist and serve promptly.