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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!
As a resident of North Texas I feel your pain. :) Back when I recorded bands in my house I frequently had to turn off my AC so it wouldn't show up on the recording. And of course, during breaks we'd have to turn it back on to keep from passing out.
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! 😉
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!
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!
Have you ever or would you consider doing a video on how long it takes for things to go bad? Vermouth, liqueurs, etc…hard for me to justify buying a bottle of apricot liqueur if it will go bad in 8-12 months
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?
Thanks Anders! I bought a bottle of Rothman and Winter for some tiki drinks, so it’s great to have another recipe to use it with. I’ll add some simple syrup as you suggest. I bet it will be great! Stay cool.
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... 🤔
I've been curious why it is that while almost all drinks are chilled by some application of ice it seems the liquor itself is usually kept at room temperature. Why would one not start with refrigerated spirits? Along the same vein often times you'll go to the effort of putting the serving glass in the freezer first, but I've never heard of anyone starting with a chilled shaker.
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!
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
You put the lemon in the apricot and the lime with the coconut! 😂 Then you drink it all up! Update: Just made this and used apricot brandy. You're correct on adding simple syrup. Nice cocktail!
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 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!
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.
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..!!❤❤
@@AndersErickson I only have three available around where I loive in hogn Kong, Diffards regular apricot brandy, Bitter truth Apricot Liqueur and Luxardo Apricot Liqueur. Wich would be best as a replacement? I tend to like my cocktails a bit on the dry side.
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 tried making this and it came out terrible - It was overwhelmingly sour. I am trying to figure out what I did wrong. I used ingredients on hand so Portobello Road Gin 1.5 oz, Ararat Apricot Brandy 1oz, a few dashes of Paychauds Bitters and organic lemon .5oz (from the little green squeeze bottle). Is it supposed to be so sour? Is the Brandy not sweet enough to counteract the Lemon? - UPDATE: Just rewatched and noted that with Brandy you recommended some simple syrup. I'll try to make it again. Thanks
Start a go fund me (or whatever) for a mini-split heat pump, and I'll happily chip in! They're inexpensive AND nearly silent. You two deserve it. Now, im off to find me some good apricot liqueur......
In respect to Gin. Have you ever been to Pigeon Forge,TN.? Me neither but.. my wife has ben and brought me back a bottle of Junction 35 Gin. Not sure how it would work in cocktails but I felt it was very smooth and drinkable. Lets face it some Gins taste like turpentine smells. What is your take on Blue Sapphire Gin?
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...
I honestly don't think I've ever heard a youtuber's AC/fan/etc in a video, despite how often I hear them worrying about it, lol. From a fellow Chicagoan, don't roast yourself for nothing!
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.
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
I just bought Botany Islay gin for your Chartreuse substitute cocktail episode. (As an aside, I got the last bottle of Green Chartreuse in stock at my favored purveyor.) How do you think Botany would work in this cocktail?
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?
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 🍹
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
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
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’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!
Turn on your AC, as someone living im south Texas and dealing with 100+ temps I am ok listening to your AC and exhaust. Stay cool and comfortable as subscribers I am all sure we can agree on that. Keep up the great content
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.
Psst! Anders! 🤫 There’s a typo in the specs shown in the video description. It says 1 oz apricot liqueur, but converts that to 60 ml in metric. It should be 30 ml. 🤫
Who's been to the Pendennis Club?
Get 50% off your first order of CookUnity meals - go to cookunity.com/anders and use my code ANDERS50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!
I'm sure it's possible to make your own liqueur. But the "eau-de-vie" is distilled so it's probably too strong.
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!
I'd say one video per month with the A/C on is a fair compromise for all the great drinks you bring us, Anders 😅
I like this idea - cheers
@@AndersErickson that or do an ADR video once a month or something.
Do you one day want to make a video explaining the differences between your most used bitters? That would be awesome
Amen on the Plymouth Gin! I love it in citrus applications, or surprise citrus applications, like a Negroni.
Ah yes, the soothing sounds of blasting multiple fans in your house to stay cool during Chicago summers.
As a resident of North Texas I feel your pain. :) Back when I recorded bands in my house I frequently had to turn off my AC so it wouldn't show up on the recording. And of course, during breaks we'd have to turn it back on to keep from passing out.
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! 😉
You can shout over the cooling agents ... its ok. Here in the south we dont play with AC.
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!
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!
What brand of apricot liqueur did you buy? I've been looking and will probably have to get it online.
Pendennis Head in the UK is not far from Plymouth where that old recipe said to use Plymouth Gin.
Very nice simple thing to make for today. Used Rothman & Winter apricot with a good result.
Oh good! I just ordered that Rothman & Winter from Binny’s to make this later for my wife; glad it worked well. 😊
In all fairness, I call my clam dip world famous, but only my mom, son, and Karly have tried it.
Have you ever or would you consider doing a video on how long it takes for things to go bad? Vermouth, liqueurs, etc…hard for me to justify buying a bottle of apricot liqueur if it will go bad in 8-12 months
The lengths you go to for cocktail greatness! Thank you Anders! Now get cool!
I have never had a drink with gin in it that I can remember. This is very eye appealing; I would certainly be willing to give it a try
Your timing is wonderful. I just replaced my Apricot. Plus, who doesn't like a popsicle 🤷🏻😂
Cheers 🍻
Excellent as always.
Simply delicious!
Love it🎉🎉 Can't seem to find an apricot liqueur I like here in Taiwan. Will have to smuggle one back from my trip to Canada in a few weeks 😅
Yes another gin video!
I know you're doing it for the production value, but man, be comfortable! I don't think anyone will care about a little background noise
Just had it last week at Scofflaw! It was fantastic! Keep up the great work!
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?
Can’t wait to try this one!
Can you do a video on Palomas!? so many variations, do you use fresh squeezed juice or Fresca? what's the original and what's the most balanced?
Thanks Anders! I bought a bottle of Rothman and Winter for some tiki drinks, so it’s great to have another recipe to use it with. I’ll add some simple syrup as you suggest. I bet it will be great! Stay cool.
I was out of gin so I tried this with a repasado tequila. It totally worked. Can I call it a Pendennista?
Not once did I see pits moisten. Well done, sir!
I actually have all these ingredients on hand! I know what I'm making tonight
I'm gonna make this with apricot rakija. Salud!
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... 🤔
Your videos and fantastic drinks are worth the sound of the ac and fan. Unless it bugs you ! 😊
You always bring a smile on my face Anders! Thank you for your videos!
Don’t stop
Peace love and positivity!
God bless you, Az and your pup
I've been curious why it is that while almost all drinks are chilled by some application of ice it seems the liquor itself is usually kept at room temperature. Why would one not start with refrigerated spirits?
Along the same vein often times you'll go to the effort of putting the serving glass in the freezer first, but I've never heard of anyone starting with a chilled shaker.
I love how the part of you slapping your chest is the most replayed part
*Also not to be confused with the PEN 15 club.
Well I could barely hear the AC. The exhaust fan made more noise, but was still not distracting. For me at least. I say leave it on if you need to!
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!
@@AndersErickson Thank you Anders! I will have to add Peychaud's to my beverage supplies.
Bill and Ted! (and feeding the algorithm)
Wonderful!
Thanks again to another great video.
Currently having a mule made with Plantation 3 star rum.
Cheers!
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
Sounds like you all need the help of noise removal from izotope RX. Great noise remover and perfect for consistent noises like AC
Best cocktail channel on UA-cam. Keep up the fun and approachable cocktail content! 👏
I REAALLLLLY misread that title.
You put the lemon in the apricot and the lime with the coconut! 😂
Then you drink it all up!
Update:
Just made this and used apricot brandy. You're correct on adding simple syrup. Nice cocktail!
I appreciate that Bill & Ted quote at the end
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.
My boss was the head chef at the club for almost 15. He’s got some great stories. Can’t wait to show him this
Hi Anders…love a great story about the history of a drink….beautiful color👌👌…I’m going shopping….you may put the AC back on!😁😁 CHEERS🍹
Just made it with Rothmans and 7.5ml of simple syrup. Nice cocktail!
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!
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.
The Bitter Bear merch link is the wrong link.. also a great drink! I've made something similar with the Giffards Passion Fruit. Very Nice!!
Oh this sounds nice. Do you think apricot brandy would do the job?
Anders that looks awesome but no one has to convince me when it comes to Gin. Yummy ❤
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..!!❤❤
1st! What happened to your old apricot liqueur favorite of Drillard??
So many good options. Hard to pick just one
@@AndersErickson I only have three available around where I loive in hogn Kong, Diffards regular apricot brandy, Bitter truth Apricot Liqueur and Luxardo Apricot Liqueur. Wich would be best as a replacement? I tend to like my cocktails a bit on the dry side.
Finally got to open my bottle of Premium Abricot du Roussillon to make this.
Not my thing. Kind of mediciney.
Can we get a Fernet cocktail!?
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 tried making this and it came out terrible - It was overwhelmingly sour. I am trying to figure out what I did wrong. I used ingredients on hand so Portobello Road Gin 1.5 oz, Ararat Apricot Brandy 1oz, a few dashes of Paychauds Bitters and organic lemon .5oz (from the little green squeeze bottle). Is it supposed to be so sour? Is the Brandy not sweet enough to counteract the Lemon? - UPDATE: Just rewatched and noted that with Brandy you recommended some simple syrup. I'll try to make it again. Thanks
Start a go fund me (or whatever) for a mini-split heat pump, and I'll happily chip in! They're inexpensive AND nearly silent.
You two deserve it.
Now, im off to find me some good apricot liqueur......
I agree, I didn't like gin until I had a French 75. Bombs away.
In respect to Gin. Have you ever been to Pigeon Forge,TN.? Me neither but.. my wife has ben and brought me back a bottle of Junction 35 Gin. Not sure how it would work in cocktails but I felt it was very smooth and drinkable. Lets face it some Gins taste like turpentine smells. What is your take on Blue Sapphire Gin?
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...
I honestly don't think I've ever heard a youtuber's AC/fan/etc in a video, despite how often I hear them worrying about it, lol. From a fellow Chicagoan, don't roast yourself for nothing!
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.
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
I just bought Botany Islay gin for your Chartreuse substitute cocktail episode. (As an aside, I got the last bottle of Green Chartreuse in stock at my favored purveyor.) How do you think Botany would work in this cocktail?
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?
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 🍹
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
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
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?
Nice. Made that one many times. I prefer Luxardo Apricot
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!
Turn on your AC, as someone living im south Texas and dealing with 100+ temps I am ok listening to your AC and exhaust. Stay cool and comfortable as subscribers I am all sure we can agree on that. Keep up the great content
There’s a typo in the description. 60ml apricot instead of 30ml 👍
My girlfriends been getting really into gin recently, I’ll definitely need to make this one for her!
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.
A little mistake in the description in regards to the apricot liqeur: 1 oz (60 ml), needs to be 30 ml.
If I make this with an apricot eau-de-vie, how much 1:1 simple syrup do you think I should add for sweetness?
Psst! Anders! 🤫 There’s a typo in the specs shown in the video description. It says 1 oz apricot liqueur, but converts that to 60 ml in metric. It should be 30 ml. 🤫
Got it thanks!
Lightly dirty basil martini was my Gin conversion drink.
Been drinking gin since 21. It's the best liquor ever.
Can you tell me where you got that gorgeous glass for the Pendennis Cocktail?
This is good with bitters replaced by Fernet Branca
The Gin cocktail that converted me was the Aviation. changed my whole outlook on life. this one also looks great.
Aviation is my favorite gin (so far).
@@jsnyder4018I think John Miller was referring to the Aviation *cocktail*.
@andrewdessert987 I realized the same thing right after I sent it lol.
Living in Germany, where air conditioning is not very common, I actually felt it getting cooler when you turned it on 😅
My brain only caught the beginning and end of the word at first...
Sigh...I love the content but most times the liquors you use are not obtainable 😢
UA-cam audio bullies need to chill..! Literally!
Looks like the Rothman is in stock; at my local shop; how much simple syrup do you think if we go that route?
I made this today! I pulled some lemon thyme from my herb garden to garnish.
I would like to see your take on a Jungle Bird, if you fell like doing a crushed ice drink, please 🙂
It's good they put some other letters in the middle of that.
Pendennis club sounds like it was named by a middle school boy.
Party on, dude! Thanks for the rad vid. Crushed it
The fan noise is not that bad at all! Great video as usual, making me thirsty 😂
Looks delicious. And party on, dude!