The Pendennis Club Cocktail! a gin classic that tastes like a popsicle

[@AndersErickson]

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!

[@auto_math]

I'm sure it's possible to make your own liqueur. But the "eau-de-vie" is distilled so it's probably too strong.

[@lauraeckenfels]

Do you one day want to make a video explaining the differences between your most used bitters? That would be awesome

[@devinphillips9704]

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!

[@DollarDude]

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 😅

[@AndersErickson]

I like this idea - cheers

[@MrMoney331]

@@AndersErickson that or do an ADR video once a month or something.

[@jeremyfuller7127]

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!

[@PhilippTimokhin]

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

[@kennerfreak7]

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

[@antonindufort-gagnon718]

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

[@brentaaron1312]

Best cocktail channel on KZbin. Keep up the fun and approachable cocktail content! 👏

[@michaelmead5880]

Wonderful! Thanks again to another great video. Currently having a mule made with Plantation 3 star rum. Cheers!

[@claysimons659]

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.

[@bobaerbuddy]

Was the "Garden Cocktail/BBQ opener/to have one on the veranda" for last summer. Was also my introduction to Peychauds Bitter. Is not replaceable by anything else on my personal list now, will be an alltime favorit forever. Surprised my friends and guests as well, something they didn't expect at all. Thank for letting me know about this!

[@richmosley2519]

I added .25oz of semi-simple since I used the drier apricot liqueur you had mentioned. Really good cocktail. Thanks again!

[@raxalot]

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.

[@devbot8426]

I appreciate that Bill & Ted quote at the end

[@danielhelgeson9099]

I actually have all these ingredients on hand! I know what I'm making tonight

[@molotov_soup]

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!

[@Cortlandt_Cash]

I am a very sporadic youtube consumer but have been subscribed to you for a bit. For what it's worth, your style and vids have evolved to a best in class status.

[@craigi3]

I made this on Saturday for my partner and I.. it genuinely is one of our new favourites! Not too sweet with no sugar, wonderful flavours from the apricot liquer and bitters.. what a treat! Thank you for this 😊

[@rahulphatak3506]

Always good drinks! I love playing with the daisy template. Thank you!

[@dimitarapostolov9788]

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!🥂

[@devinphillips9704]

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!

[@marcustoji6642]

What brand of apricot liqueur did you buy? I've been looking and will probably have to get it online.

[@znachkiznachki5352]

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...

[@johnmiller3267]

The Gin cocktail that converted me was the Aviation. changed my whole outlook on life. this one also looks great.

[@jsnyder4018]

Aviation is my favorite gin (so far).

[@andrewdessert987]

@@jsnyder4018I think John Miller was referring to the Aviation *cocktail*.

[@jsnyder4018]

@andrewdessert987 I realized the same thing right after I sent it lol.

[@brianneloomis2045]

I made this today! I pulled some lemon thyme from my herb garden to garnish.

[@EglkBTumane]

Around 1,5 years ago I dive into the coctails culture, thanks to Anders, and now, finally, after all this time, I'm using the Giffard Abricot du Roussillon 2nd time ever :D

[@lolamaven3971]

That cocktail looks deliscious!

[@utsteinproductions]

Adding this to my faves! This is a refreshing, easy to drink cocktail. Used Botanist Gin if anyone was curious.

[@rudyvillegas1458]

For the first time ever I actually had all the ingredients and was able to make the drink the day of video drop! 🎉 My wife and I love it! Thanks Anders!

[@balcmeg6116]

I find that after following Anders for a couple of years, I have most of the Ingredients needed most of the time :D No Apricot Brandy though and am having trouble finding any otehr than Giffards "normal" Apricot brandy arouind where I live, considering to get that, or the Luxardo Apricot Liqueur, but unsure.

[@nashru26]

Every week I check out your videos, I listen to the stories, I educate myself, I feel sophisticated.....and then I go ahead and make myself the same old fashioned

[@bmiller949]

I agree, I didn't like gin until I had a French 75. Bombs away.

[@CF565]

My favorite apricot liqueur is Bailoni- can be hard to find, but totally worth it- on the sweet side, extremely rich and fragrant apricot flavor.

[@AlanRob666]

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! 😉

[@krazmokramer]

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

[@AndersErickson]

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!

[@krazmokramer]

@@AndersErickson Thank you Anders! I will have to add Peychaud's to my beverage supplies.

[@e.j.bosman7728]

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

[@cparks1000000]

Been drinking gin since 21. It's the best liquor ever.

[@telathomason57]

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..!!❤❤

[@SamwiseOutdoors]

Amen on the Plymouth Gin! I love it in citrus applications, or surprise citrus applications, like a Negroni.

[@ryangreenlee633]

I truly enjoy your channel, kept coming!

[@franco28stl]

Wow. Just made this. Used Bitter Truth apricot because that’s what I have. Delicious drink. Thanks!!

[@MikeArchangelo]

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!

[@Nasosdag]

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... 🤔

[@justinrushing379]

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.

[@JustMe-fz5uc]

You can shout over the cooling agents ... its ok. Here in the south we dont play with AC.

[@halo0222]

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.

[@jayclement17]

Another nice cocktail. We called an audible due to a lack of those bitters, and went with Orange bitters instead, and a bar spoon of grenadine to get to the lovely pink color. Our apricot liqueur was the less sweet Rothman & Winter, so I figure the small amount of grenadine sweetened just enough. Worked great and was the proper color. :-)

[@mjenkins65]

Do yourself a solid an get a bottle of Peychaud’s bitters. After you finish this lovely cocktail, you can make yourself a Sazerac to move your tour of the south from Louisville to New Orleans.

[@jayclement17]

@@mjenkins65 I’ll add that to our supply list. I’m trying to learn new ingredients and mixers in several drinks before getting something new. An attempt at not being distracted by the newest shiny object. :-)

[@debstrickland]

Just tried this tonight. Very yummy on a hot summer evening! 🍸😋

[@thatmattmcd]

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 🍹

[@kyrastuart1920]

Freya!! Always a pleasure seeing her.

[@jonathanrios6296]

Just had it last week at Scofflaw! It was fantastic! Keep up the great work!

[@octo_contra]

I've been loving that particular apricot liqueur recently, it turns regular ol' brandy into a fine substitute for the apricot brandy in a Charlie Chaplin if you have a light touch.

[@davidhughes3260]

Very nice simple thing to make for today. Used Rothman & Winter apricot with a good result.

[@stevezamborsky1377]

Oh good! I just ordered that Rothman & Winter from Binny’s to make this later for my wife; glad it worked well. 😊

[@ridingdreamer]

Just made it with Rothmans and 7.5ml of simple syrup. Nice cocktail!

[@BistroEngine]

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?

[@RichardHamiltonIII]

Thanks, Anders! Can't wait to try this one. Always appreciate the history lesson before the recipe!

[@day-dreamer1313]

Love that glass! The drink looks especially tasty in it. 💗

[@ldboy2004]

Delicious. This is the drink that the Cosmopolitan was meant to be

[@ForHomeBartenders]

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.

[@vinspad3]

The lengths you go to for cocktail greatness! Thank you Anders! Now get cool!

[@murphyc97]

My girlfriends been getting really into gin recently, I’ll definitely need to make this one for her!

[@karent3004]

Anders that looks awesome but no one has to convince me when it comes to Gin. Yummy ❤

[@andybwood6968]

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

[@yogom]

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?

[@yogom]

Can’t wait to try this one!

[@jschoenack]

TO THE BAR! ➡️🥃

[@peatypete67]

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"?

[@wasColette]

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?

[@graveline12]

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?

[@JMoore-zm5of]

Nice. Made that one many times. I prefer Luxardo Apricot

[@JeremyAntonL]

just lovely!!! thanks

[@samuelbean9928]

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?

[@AndrewArseneault]

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!!

[@Runge_was_here]

Your timing is wonderful. I just replaced my Apricot. Plus, who doesn't like a popsicle 🤷🏻😂 Cheers 🍻

[@davidcolestock561]

Simply delicious!

[@Frag-ile]

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.

[@gamingguysinties8014]

This cocktail was delicious!

[@JM-pm3tb]

Excellent as always.

[@Paprika-six]

Can't wait to make this one!!

[@Thekidfromcalifornia2.0]

Yes another gin video!

[@markmcvicar2654]

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 😅

[@pzboyz72]

Pendennis Head in the UK is not far from Plymouth where that old recipe said to use Plymouth Gin.

[@DeeFritoBandito]

Party on, dude! Thanks for the rad vid. Crushed it

[@nanciumphres9001]

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

[@frann.8879]

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🍹

[@jeffcsMN]

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!

[@artirony410]

this is a really underrated and really cool drink

[@Matt_Man_94]

Ah yes, the soothing sounds of blasting multiple fans in your house to stay cool during Chicago summers.

[@charlesbrands4853]

If I make this with an apricot eau-de-vie, how much 1:1 simple syrup do you think I should add for sweetness?

[@dr.doshay4170]

Turned my gf over to gin with the bramble! Amazing cocktail and now I can't wait to try this one!

[@scottfromoahu2896]

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?

[@carl_busch]

Oh this sounds nice. Do you think apricot brandy would do the job?

[@JustMe-fz5uc]

Im here on the same day this time! Im going to hold onto this. I love Gin and the lemon and apricot and pretty! Lol i think this would be lovely.

[@hobnbobber]

Looks like the Rothman is in stock; at my local shop; how much simple syrup do you think if we go that route?

[@MariMari-mz8mp]

Thanks

[@KeepitClassical]

Sounds like you all need the help of noise removal from izotope RX. Great noise remover and perfect for consistent noises like AC

[@benkogan445]

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.

[@JLeeeP]

Louisvillian here. I was invited to the Pendennis once and failed to order this signature cocktail, although I did have a couple of Old Fashioneds. I highly doubt the Old Fashioned was invented at the PC but it’s a good story.

[@CarlosRodriguez-dj8tn]

Sounds great, gonna be trying this tonight!

[@dadface]

I was out of gin so I tried this with a repasado tequila. It totally worked. Can I call it a Pendennista?

[@Mark_Wood]

Looks yummy. I need some apricot liquor

[@jeremiahsuryanto4342]

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

[@williamfotiou7577]

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!

[@Dr_Bombay]

i have never heard of this club, or this cocktail, but DAYUMM that's a pretty drink, and that glass is to die for. also, i keep meaning to say that, as a designer, i really really love the typeface you use for your date indicators in your videos. may i ask what it is? CHEERS!