PEGU CLUB DRINK RECIPES

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TOM AND JERRY RECIPE - NYT COOKING - RECIPES AND COOKIN…



Tom and Jerry Recipe - NYT Cooking - Recipes and Cookin… image

This drink has nothing to do with the cartoon cat and mouse, or Jerry Thomas, the celebrated New York barman of the 1800s, who often boasted of inventing it. It is a rich holiday elixir, a relative of eggnog that flourished in America in the 19th and early 20th centuries, and is frequently (though not definitively) credited to Pierce Egan, the English chronicler of sports and popular culture. Robert Simonson brought this version of the drink, which is especially popular in Wisconsin and is bordering states, to The Times in 2012. It is adapted from Audrey Saunders, the owner of the Manhattan cocktail bar Pegu Club. She decreased the sugar and added Angostura bitters and vanilla. “It makes a huge difference,” she said. It’s best on snowy days, when it can warm and comfort from within.

Provided by Robert Simonson

Yield 1 drink, with batter for about 10 drinks

Number Of Ingredients 12

6 eggs (yolks and whites separated)
1 pound sugar
1 ounce añejo rum
3 tablespoons vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 dashes Angostura bitters
6 ounces milk
1 ounce añejo rum
1 ounce V.S. Cognac

Steps:

  • Make the batter: In a bowl, beat egg yolks until they are as thin as water. While beating, gradually add sugar, rum, vanilla, spices and bitters. In a separate bowl, beat egg whites until stiff. Fold into yolk mixture. If not using immediately, refrigerate batter.
  • Make the drink: In a small saucepan, bring milk to boil. Meanwhile, warm a roughly 10-ounce Irish coffee mug in the oven. Pour in 2 ounces batter. Add 1 ounce rum and 1 ounce Cognac. Fill with boiling milk, stirring briskly with a small whisk while adding, so batter and milk are well mixed. Dust with nutmeg.

VESPER MARTINI RECIPE - BON APPéTIT



Vesper Martini Recipe - Bon Appétit image

Lillet softens the punch of the other spirits in this entry-level martini. Play with the ratios and add a splash more of Lillet if you prefer.

Provided by Audrey Saunders, Pegu Club, New York City

Yield Makes 1 Servings

Number Of Ingredients 4

3 ounces Plymouth Gin
1 ounce premium vodka (such as Aylesbury Duck)
½ ounce Lillet Blanc
1 lemon

Steps:

  • Holding a large (preferably 1") cube of ice in the palm of your hand, use the back of a stirring spoon to crack it into large pieces; place in a mixing glass. Repeat with enough ice to fill glass. Add gin, vodka, and Lillet Blanc and, using a bar spoon, rapidly stir 50 times in a circular motion (the outside of the shaker will become very cold and frosty).
  • Strain martini through a Hawthorne strainer (or a large slotted spoon) into a chilled coupe glass. Strain any excess cocktail into a sidecar (or a small glass in a bowl of ice) set over ice.
  • Using a small knife, remove a 1" piece of peel from lemon; it should be stiff enough to provide some resistance (a little white pith is okay). Twist peel over drink to express oils, then rub around rim of glass. Float peel, yellow side up, in martini.

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  • Using a small knife, remove a 1" piece of peel from lemon; it should be stiff enough to provide some resistance (a little white pith is okay). Twist peel over drink to express oils, then rub around rim of glass. Float peel, yellow side up, in martini.
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