Pendennis Club

One of the earliest cocktails to escape the gentlemen's-club bar into print, the Pendennis Club pairs a backbone of dry gin with the apricot perfume of apricot brandy, tightened by fresh lime and a couple of dashes of Peychaud's. Born at Louisville's Pendennis Club around 1910 and first recorded in 1911 — possibly the handiwork of club manager Louis Herring — it lands as a bright, fruit-edged sour with a faintly anise-tinged finish.

ClassicSpirit-Forward

Ingredients

  • 2 ozGin
  • 1 ozApricot Brandy
  • 0.75 ozLime Juice
  • 2 dashCreole Bitters

Garnish: Citrus Garnishes

Preparation

Shaken · Coupe · None

  1. 1.

    add

    Combine London dry gin, apricot brandy, lime juice, and Peychaud's (Creole) bitters in a shaker.

  2. 2.

    shake

    Add ice and shake well until chilled.

  3. 3.

    strain

    Double-strain into a chilled coupe, served up.

  4. 4.

    garnish

    Optionally garnish with a split kumquat.

Flavor Profile

citrus
39%
herbal
32%
fruity
31%
dilution
24%
floral
23%
sour
19%
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