{"id":848,"date":"2009-02-07T20:35:33","date_gmt":"2009-02-08T03:35:33","guid":{"rendered":"http:\/\/cocktailhacker.com\/?p=848"},"modified":"2009-02-07T20:35:33","modified_gmt":"2009-02-08T03:35:33","slug":"the-pegu-pretty-in-pink","status":"publish","type":"post","link":"https:\/\/cocktailhacker.com\/?p=848","title":{"rendered":"The Pegu – Pretty in Pink"},"content":{"rendered":"

This week seemed to fly by and during the course I made a lot of Pegus and enjoyed all of them, well, for the most part at least.\u00c2\u00a0 As I mentioned at the start of the week my starting recipe was the one from The Joy of Mixology<\/a>\"\" (2 oz gin, 1 oz Cointreau, 1\/2 oz lime juice, Angostura to taste, orange bitters to taste).\u00c2\u00a0 First, a bit of a gripe about recipes.\u00c2\u00a0 I personally don’t like recipes that list an ingredient’s quantity as “to taste.”\u00c2\u00a0 Seeing as I came to this recipe never having made the drink I at least need somewhere to start.\u00c2\u00a0 Now, I’ll grant you that with bitters it’s not terribly hard to guess, the number is likely between one and four dashes.\u00c2\u00a0 So, to end this mini rant, if you ever write your own cocktail book I suggest giving a range (2-4 dashes) rather than “to taste.”<\/p>\n

\"Pegu<\/a><\/p>\n

My whining aside, I went with two dashes each for the record, this recipe resulted in a nicely pink colored cocktail that was quite tasty although not as sour as I would like.\u00c2\u00a0 Although, with this recipe as it is written I could drink a lot of these, they go down quite easy and I would be very pleased to receive one mixed in this manner at a bar.\u00c2\u00a0 My parting thought on this particular recipe is that I would like the bitters to be more present, at least the Angostura.<\/p>\n

Next came Pegu Master Doug’s recipe.\u00c2\u00a0 As I mentioned earlier in the week Doug was kind enough to share all of his Pegu secrets, but to add to the awesomeness I received this picture<\/a> mid-week.\u00c2\u00a0 See! 9th level Pegu mastery, right there, with photographic proof.\u00c2\u00a0 Doug’s recipe (1 1\/2 oz Bombay Sapphire, 1\/2 oz Cointreau, 1\/2 oz Lime Juice, 2-4 dashes Angostura) had the additional sourness that I was looking for balanced nicely with the sweetness of the Cointreau.\u00c2\u00a0 I decided to go with four dashes of Angostura after my previous batch.\u00c2\u00a0 The additional spice flavors and smells were extremely pleasant and I really like the deeper pink color that results.\u00c2\u00a0 Much more photogenic as you can see from the pic above.<\/p>\n

Finally, I mixed up the recipe from Esquire (2 oz gin, 3\/4 oz Cointreau, 3\/4 oz lime juice, 1 dash Angostura, 1 dash orange bitters), although I upped the Angostura to three dashes and the orange bitters to two dashes.\u00c2\u00a0 This recipe very slightly ups the sour and sweet components from Doug’s recipe and adds some additional flavor with orange bitters.\u00c2\u00a0 Although I must say the orange bitters don’t really add a ton to this cocktail they certainly don’t draw from it.\u00c2\u00a0 If you have some in your bar add a bit, if you don’t add the Angostura and know you’re still going to drink a fine cocktail.<\/p>\n

Both Doug’s recipe and the one from Esquire are very good.\u00c2\u00a0 If you’re looking for something slightly sweeter and more sour then go with Esquire’s recipe.\u00c2\u00a0 If you’re looking for a drink that puts more emphasis on the gin then Doug’s is the hands down winner.\u00c2\u00a0 Doug also mentioned during our long months (minutes) of training that on occasion he’ll add half an egg white to the mix and shake violently.\u00c2\u00a0 I’ve tried this technique in the past, most notably with the Whiskey Sour,<\/a> to varying degrees of success.\u00c2\u00a0 I decided I’d give it a go and ended up mixing it up three separate times.\u00c2\u00a0 The first ended badly when I knocked my shaker closed too hard and couldn’t get it back open.\u00c2\u00a0 A bit of a tip in the event you experience this; run water as hot as you can get it out of the tap over your shaker for about a minute.\u00c2\u00a0 Two things will happen.\u00c2\u00a0 One, the metal will expand slightly and two, the air pressure will increase inside the shaker.\u00c2\u00a0 You should then be able to pop it open.<\/p>\n

Mixes two and three came out of the shaker okay, but I failed to produce the nice foamy top that I look for with this technique.\u00c2\u00a0 I’m not sure was caused the foam failure.\u00c2\u00a0 My current speculation is either the increased percentage of alcohol, some ingredient in the Cointreau (I’ve had trouble foaming with it before), or poor shaking on my part.\u00c2\u00a0 Matters not, though, as I was not a fan of the flavor of the Pegu with egg white added.\u00c2\u00a0 I felt it muted the flavors of the bitters and the gin far too much for my liking.<\/p>\n","protected":false},"excerpt":{"rendered":"

This week seemed to fly by and during the course I made a lot of Pegus and enjoyed all of them, well, for the most part at least.\u00c2\u00a0 As I mentioned at the start of the week my starting recipe was the one from The Joy of Mixology (2 oz gin, 1 oz Cointreau, 1\/2 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,12],"tags":[9,76,10,203],"class_list":["post-848","post","type-post","status-publish","format-standard","hentry","category-recipes","category-wrap-up","tag-cocktail","tag-pegu","tag-recipe","tag-wrap-up"],"_links":{"self":[{"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=\/wp\/v2\/posts\/848","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=848"}],"version-history":[{"count":3,"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=\/wp\/v2\/posts\/848\/revisions"}],"predecessor-version":[{"id":851,"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=\/wp\/v2\/posts\/848\/revisions\/851"}],"wp:attachment":[{"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}