For Panache - gin cocktail recipes

[HarborSpringsPiper]

Thanks for all of the recipes! The Pegu cocktail is one of my favs, next to my martini of course and I was pleased to see you included it. Here's the original recipe from the Pegu Club which differs a little from the one you posted. All of the orange liqueurs have a slightly different flavor and character and you really should try this one with the orange curaçao instead of triple sec. Also the combo of both Angostura and orange bitters adds a distinct flavor. You can order a bottle of orange bitters from Fee Bros. http://www.feebrothers.com/Product.asp?Category=5 Enjoy!


Pegu
2 ounce gin
1 ounce orange curaçao
1 teaspoon lime juice
1 dash Angostura Bitters
1 dash orange bitters


I find gin to be such a matter of individual taste, it's hard to recommend one to somebody else. The various Tanquerays have never held much appeal to me, despite their widespread popularity. I keep meaning to try Plymouth and will have to do that one of these days. Sapphire remains my number one at this time. I admit that if I'm just going to use it with a mixer, almost any reasonable gin works. Blending with cocktails though, I find a huge difference.

[Tobus]

Cool, thanks for the original Pegu recipe. The one I included was handed to me by my brother, source unknown. It was likely simplified to use standard stuff that most people would have.

I'm glad you included a source for orange bitters. Bitters seem to be hard to find, if you want anything other than Angostura bitters. I've not tried it with the orange bitters because I couldn't find it.

I have various other cocktail recipes that call for Peychaud's bitters (which I did manage to find, although I hear it's hard to get outside of New Orleans), Underberg bitters (a German digestive bitters), even peach bitters. It's a lot of fun substituting different bitters in different recipes for a unique variation, although not all of them work in all recipes. One of the better substitutions I have found for my own tastes is to use Peychaud's bitters in lieu of Angostura bitters in a Manhattan.

Speaking of hard-to-find ingredients, the Ramos Gin Fizz recipe calls for orange flower water. I had the dickens of a time finding this stuff. I managed to get it from the herbal medicine section of an organic specialty store. It really makes a difference in the final cocktail. In fact, I'd say the Ramos Gin Fizz wouldn't be one of my favorites without it.

[unaspenser]

Speaking of hard-to-find ingredients, the Ramos Gin Fizz recipe calls for orange flower water. I had the dickens of a time finding this stuff. I managed to get it from the herbal medicine section of an organic specialty store. It really makes a difference in the final cocktail. In fact, I'd say the Ramos Gin Fizz wouldn't be one of my favorites without it.

I've also found it in Indian/Middle Eastern grocery stores, as it is used in cooking in that part of the world. Otherwise, the internet is probably your best bet.

[Lachlan09]

Can you make gin-type cocktails using Dutch genever or German Schnapps instead of gin ?

[Tobus]

You could always give it a try and see how you like it! Experimentation with different ingredients is a lot of fun. Some of my favorite cocktails, in fact, are ones where I took an original cocktail recipe and substituted something else in place of the original spirit.

Schnapps might be a little strong, though, for one-to-one substitution. That is, if the schnapps you're using is anything like the stuff I remember (it was a homemade plum schnapps given to us by our neighbors when we lived in Germany, and was strong enough to make your eyes water).

[Panache]

Can you make gin-type cocktails using Dutch genever or German Schnapps instead of gin ?

Dutch genever is very different from gin and is not a good substitute. Vodka can generally always be substituted for gin.

Cheers

Jamie