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I just tried this myself, using Ford's Gin and Luxardo apricot liqueur. I don't have Peychaud's on-hand so I used cardamom bitters instead. I didn't add any simple because I like my cocktails to have a little less sweetness. Overall, very light, crisp, and refreshing. Thank you for the great video. Stay out of the heat as much as you can this summer!
Between many of the wonderful drinks you have presented on this channel, along with many Tiki drinks I've discovered in Martin Cate's "Smuggler's Cove" book, I'm beginning to think I need to add Apricot liqueur to my home bar. Cheers, Anders!
I had my first taste of the Giffard so many years ago it wasn't widely available in the US, or at least in WA state. Loved it so much I tracked it down in Vancouver, BC. Love, love, love it, and love a Pendennis, but never tried it using lemon juice. To the bar...
Dang it Anders. Just when I'm feeling a little bored with cocktails, you give me this simple and delicious drink from a neglected (by me) group of drinks! Guess I'm exploring the Daisy category now! 😉
Looks delicious. As a person that has developed a taste for gin, I’ve alway said if you can learn to like gin and tonic, you can learn to like anything.
Just made one myself, bought the Giffard based on this video. It is refreshing indeed! My creation is more lemon-juice-colored tho, where yours looks, well, prettier
Every week I check out your videos, I listen to the stories, I educate myself, I feel sophisticated.....and then I go ahead and make myself the same old fashioned
Was the "Garden Cocktail/BBQ opener/to have one on the veranda" for last summer. Was also my introduction to Peychauds Bitter. Is not replaceable by anything else on my personal list now, will be an alltime favorit forever. Surprised my friends and guests as well, something they didn't expect at all. Thank for letting me know about this!
This looks delicious. Hoping one of these days you do a Q&A video. My question would be do most bartendars know all these different drinks? Most of them I've never heard of. If I went to a restaurant or lounge would the bartendar know how to make a Pendennis Club cocktail?
I made this on Saturday for my partner and I.. it genuinely is one of our new favourites! Not too sweet with no sugar, wonderful flavours from the apricot liquer and bitters.. what a treat! Thank you for this 😊
I wanted to do this cocktail but I lacked some ingredients to do it so instead I made my own riff on it and got an orange creamsicle-like cocktail. Here's the recipe: 1.5 oz of citrussy-flavored gin 3/4 oz of Galliano (vanilla liquor) 1/4 oz of orange curaçao 1/2 oz of lemon juice 2 dashes of Angostura bitter (might be better with Peychaud's but I don't have it at home so I did with what I had) The result is very good, though the vanilla may overtake the rest so next time I'll try 1/2 oz Galliano and 1/2 oz curaçao
PERFECT timing - I was wondering what else I can use my apricot liqueur in, and which classic to learn next! 😂 Cheers Anders and Az, another wonderful video!🥂
Another cocktail you might want to try with apricot liqueur is called a Toreador: 1.5oz reposado tequila, .75oz apricot liqueur, .5oz lemon juice, .5oz amontillado sherry, and a teaspoon of agave nectar. Shake with ice and strain into a chilled coupe glass. Cheers!
I just found your channel, and I'm already really enjoying your content. I made one of these today using Citadelle gin, Drillaud's apricot liquor, and lemon juice. It was fantastic!
Around 1,5 years ago I dive into the coctails culture, thanks to Anders, and now, finally, after all this time, I'm using the Giffard Abricot du Roussillon 2nd time ever :D
I am a very sporadic youtube consumer but have been subscribed to you for a bit. For what it's worth, your style and vids have evolved to a best in class status.
For the first time ever I actually had all the ingredients and was able to make the drink the day of video drop! 🎉 My wife and I love it! Thanks Anders!
I find that after following Anders for a couple of years, I have most of the Ingredients needed most of the time :D No Apricot Brandy though and am having trouble finding any otehr than Giffards "normal" Apricot brandy arouind where I live, considering to get that, or the Luxardo Apricot Liqueur, but unsure.
Hi Anders. Thanks from the UK for all the great content. A comment and request all in one. Your 'washlines' are always really spot on. Any chance of producing a video some time reviewing your different common glasses ? There capacities. Which drinks yoy use them for. Together with your ratios / measurements that would give a really good indication of the dilution your are getting and which drink best suits which capacity. Yes - I'm a nerd but I hate poring a drink that already looks half drunk. Just an idea for an interesting video; certainly for me and maybe others too. Cheers and all the best. Andy
I wanted to make this but am limited so I swapped the Apricot for Peach Brandy. It was ok but I added a barspoon of 2:1 simple and it is really interesting.
You always speak from experience making most of these cocktails. But cocktail bars tend to have much more pared down menus. I’m so curious to hear how you’ve gotten so much experience making so many different cocktails!
Anders has been doing this for 20-odd years (and yet he is only in his 20s. What kind of devilry is this! 😆😆). That's a long time to learn, try, and experiment. And I suppose in order to be a good mixologist, you need to know the basics/classics, just like a chef needs to know French cuisine, even though he/she may not be cooking it (sure, there are exceptions). Most bartenders I have met who were worth their salt said that regardless of where they had worked, they had studied, researched and tried cocktail history on their own before being in a place where they felt comfortable designing or creating their own drinks. The majority of the cocktails Anders presents us are classics or modern classics and he throws in his own creations from time to time. Most cocktail bars build their catalogues on (modern) classic templates. You need to know the rules, before you bend or even break them. I was at Le Lion (home of the Gin Basil Smash, or "cradle of..." as the sign outside it says) in Hamburg in the beginning of May and again a couple of nights ago and they had different coktails on the menu both times. All of them riffs on classics, some more obvious, others quite the departure. I wish I could have tried them all. Maybe I should move to Hamburg... 🤔
Sounds like a winner! That's an attractive glass for this cocktail. Please describe the difference between Peychaud's and Angostura bitters. I have always used Angostura in cocktails calling for bitters. What would an Old Fashion be like with Peychaud's? Thanks Anders! SUBSCRIBED
Angostura Bitters has strong flavors of baking spices (clove, cinnamon, etc) and is bolder than Peychaud's - so it could easily overpower the flavors in a delicate drink like this. I like having both options behind the bar. A great example of an old fashioned with Peychaud's would be the Sazerac. Cheers, and thanks for the sub!
Just have to get the apricot brandy and this *will* be added to the rotation. I’m loving the Pegu Club since I first saw you make it..oh and got your hat from the merch line…perfect too! Keep up all the outstanding work..!!❤❤
New subscriber! Loving your channel so far. I looked through your Gin playlist and didn’t see the ‘Gimlet’. Just curious if that’s a drink you haven’t made before or not one of your favorites?
I've been loving that particular apricot liqueur recently, it turns regular ol' brandy into a fine substitute for the apricot brandy in a Charlie Chaplin if you have a light touch.
I don't know if this would work or not, but on guitar you can use a noise gate pedal to filter out low-level pick-scraping noises and such. You may be able to filter out your AC noise, maybe planes, cars, etc by running the mic through one of those.
You’re so right about a good cocktail making folks a fan of gin. I’ve had a bottle of Gunpowder Gin sealed for months and it’s now halfway done after the Blueberry Thyme Smash. Thought of a name yet?
Very ginteresting! I’m curious how the 1908 version compares to this one. As you said: no citrus, and no bitters. Care to do a side by side? Thanks for this. I do like a gin cocktail 🍹
Another nice cocktail. We called an audible due to a lack of those bitters, and went with Orange bitters instead, and a bar spoon of grenadine to get to the lovely pink color. Our apricot liqueur was the less sweet Rothman & Winter, so I figure the small amount of grenadine sweetened just enough. Worked great and was the proper color. :-)
Do yourself a solid an get a bottle of Peychaud’s bitters. After you finish this lovely cocktail, you can make yourself a Sazerac to move your tour of the south from Louisville to New Orleans.
@@mjenkins65 I’ll add that to our supply list. I’m trying to learn new ingredients and mixers in several drinks before getting something new. An attempt at not being distracted by the newest shiny object. :-)
To add to the confusion regarding this cocktail, there is a third variation from the first edition of Beverages de Luxe (1911). The recipe is the following: "Pendennis Cocktail, fill mixing glass with shaved ice. Juice of one-half lime. One-third jigger Hungarian Apricotine (Apricot Brandy/Liqueur). One jigger Dry Gin. Stir and strain in cocktail glass." On the same page there are other recipes from the Pendennis Club, such as the Pendennis Mint Julep and Pendennis Eggnog.
I’m eager to try this recipe but any recommendations for a smaller bottle of apricot liquor? It would probably take me years go through a regular size bottle of Giffard Abricot du Roussillon. Cheers!
I've made the Pendennis Club using Ted Haigh's recipe, sounds like a tasty tipple I should revisit! I've been burning through a cheap apricot brandy/liqueur (the only one I could find for a while) and this will help the cause - the Gin Blossom was actually fantastic with that not-so-great liqueur. I've seen some recipes for DIY apricot liqueurs using vodka, dried apricots and sugar.. any advice besides "just go to the store"?
i have never heard of this club, or this cocktail, but DAYUMM that's a pretty drink, and that glass is to die for. also, i keep meaning to say that, as a designer, i really really love the typeface you use for your date indicators in your videos. may i ask what it is? CHEERS!
I love the Pendennis, peychauds is key though. One tip: try the same drink but with Applejack instead. It’s seriously tasty. I called it the Haunted Club, it was on our menu for a little while. I agree with you on the lemon too.
think it would work with calvados (and maybe a little syrup to sweeten and thicken)? don't have any applejack or apricot but this vid has me hankering to try this cocktail sometime (which i'll have to do for real sometime and pick up the apricot liqueur for)
Hey Anders, I'm just wondering can you make a video about making Apricot Liqueur at home, I wanted to make this recipe but can't seem to find (any) Apricot Liqueur in the market, it will be greatly appteciated
