A Pegu Club. Devised by Brits lounging around Burma, it’s a great gin-based drink for a hot day. Sip slowly if you’re a lightweight like me.
2 oz. gin (preferably London Dry if you have)
3/4 oz. Curacao
3/4 oz. lime juice
1-2 dashes Angostura bitters
1-2 dashes orange bitters
Put all ingredients into a cocktail shaker filled with cubed ice. Shake and strain into a martini glass.
Agreed! Prefer Cointreau. To me the Brandy notes in Grand Marnier clash.
That sounds just perfect.
Excellent choice. First had in a swanky NYC cocktail bar.
Mint juleps with lunch!
It’s apparently World Cocktail Day! An Aviation - 2oz gin, 0.75oz lemon juice, 0.5oz Maraschino liqueur, 0.25oz crème de violette. Shake and strain into a coupe.
I like the way you think! 
WT 101 has to be one of the best values in bourbon.
That looks great! I have an espresso milk stout that I have to turn into a float.
Made an amaretto sour following this recipe by bartender Jeffrey Morgenthaler:
It’s the first amaretto sour I’ve had so I don’t know if its the best in the world, but its pretty darn good.
It’s pretty hot in the Bay Area today, so we’re having classic mint juleps. I’m pressing into service the one Tiffany & Co. item I have, a pewter “Georgetown Cup” that I got via work eons ago.
Been reading David Lebovitz’s Drinking French and today I saw this, Lucien Gaudin, cocktail on his blog. This was a nice summer negroni variation. Gin, Campari, Cointreau, dry vermouth.
Beautiful color drink and great pic!
Great thinking on the celery & nice pic also!
I definitely drink at home. We’ve picked over 100 private barrels over the last 10 yrs. mostly bourbon, a little rye, rum, a good amount of armagnac and cognac
Too many to list
My wife made this banana shrub a few days ago (really good over the vanilla pudding), and she made a cocktail yesterday with it, 8-year-old Bacardi, and lime juice. It was a little sweet, so we both added some bitters for balance (she went with Peychaud’s; I went with Regan’s).
