Pendennis Club Special
4.0 61 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of skewered Luxardo Maraschino Cherry.
Method
- 3 SHAKE all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 Garnish with skewered cherry.
Flavour profile
21.3% alc./vol. · 1.4 standard drinks · 166 calories
History
A sour with apricot flavour and a gin accent.
This cocktail is named after the Pendennis Club in Louisville, Kentucky. The earliest known mention of this drink is the Pendennis Club Cocktail, found in the "Seductive American Cocktails" section of William "Cocktail Bill" Boothby's 1908 book, The World's Drinks and How to Mix Them, listing only gin, apricot brandy, and dry vermouth. By the time it reappeared in Charles H. Baker Jr.'s 1939 book, The Gentleman's Companion, as "The Pendennis Club's Famous Special", it had evolved into a four-ingredient drink served over a split fresh kumquat. Current recipes, like the one provided, are more similar to Baker's 1939 version of the Pendennis Club Cocktail than to Cocktail Bill's 1908 iteration. THE PENDENNIS CLUB'S FAMOUS SPECIAL To 1 jigger of dry gin add ½ jigger of the best dry apricot brandy procurable. Squeeze in the juice of 1 lime or ½ a small lemon, strained of course, and trim with 2 dashes of Peychaud's bitters which has been made for generations in New Orleans. . . . Split a ripe kumquat, now available during the winter in most big grocery or fruit stores; take out the seeds and put the two halves in a Manhattan glass. Stir the drink like a Martini with lots of cracked ice and strain onto the golden fruit.
Also known as Pendennis Club Cocktail