Audrey Saunders got into mixology in one decisive night. While bartending at Brooklyn Heights’ Waterfront Ale House in 1996, she took a seminar with the legendary Dale DeGroff at New York University. Saunders was so enthralled that she approached DeGroff and offered to work for free in exchange for training. By 1997, she was partnering with DeGroff for special events for The Rainbow Room, and in 1999 she was working with him at Blackbird.
Her beverage program has since been voted one of the top 20 bars in the world by Forbes magazine, but it was when she opened Pegu Club that Saunders gave cocktail culture another iconic standard-setter and launched herself into a position of leadership in mixology.
2 ounces Gin
3/4 ounces creme de cacao
1/2 ounce cranberry juice
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