#231 Cocktail: Pernod and Cider

     The only thing I found in the book abot this drink is that Gaz Regan dedicates this dring to Ken Tittle, a good friend of his that introduced him to this mixture between the Pernod and Cider.
      Never thought about mixing these two ingredients, but the mixture is actually very good

2 ounces Pernod

1 chilled bottle hard cider

#230 Cocktail: Pegu Club

       The Pegu Club or the Pegu is a gin-based cocktail that was the signature drink of Burma's Pegu Club. The club was located just outside Rangoon, and its members were those Britons who were senior government and military officials and prominent businessmen. The club was named after the Pegu, a Burmese river. The recipe appears in the Savoy Cocktail Book of 1930 by Harry Craddock as "The Pegu Club Cocktail," and the 1930 edition of Cocktails by "Jimmy" late of Ciro's London as "Pegu Club." However, it appears to be first listed in Barflies and Cocktails by Harry McElhone of the famous Harry's New York Bar in Paris
       The Pegu Cocktail has all but disappeared from memory in present-day Myanmar, however there has been a resurgence in awareness and availability due to tourism. A version of the cocktail is served at the Governor's Residence Hotel and the historic Strand Hotel in Yangon, as well as the Road to Mandalay, which is an Orient Express cruise boat on the Irrawaddy River. It is also served at the Los Angeles Athletic Club's 100-year-old Invention bar, and there is a cocktail lounge in New York City that adopted it as its name.

(Wikipedia)

2 ounces Gin

1 ounce triple sec

1/2 ounce fresh lime juice

Angostura bitters to taste

Orange bitter to taste

#229 Cocktail: Planter's Punch

      Planter's Punch is an IBA Official Cocktail made of dark rum, several juices, grenadine syrup, sugar syrup, and Angostura bitters.
     The cocktail has been said to have originated at the Planters Hotel in Charleston, SC. The September 1878 issue of the London magazine Fun listed the recipe as follows:

A wine-glass with lemon juice fill,

Of sugar the same glass fill twice

Then rub them together until

The mixture looks smooth, soft, and nice.

Of rum then three wine glasses add,

And four of cold water please take. A

Drink then you'll have that's not bad—

At least, so they say in Jamaica.

    The recipe in Gaz Regan book is slightly changed. He relies heavily on the grapefruit juice both Angostura and Peychaud's bitters

2 ounces dark rum

1/2 ounce fresh lime juice

1/2 ounce fresh lemon juice

1 ounce fresh orange juice

2 ounces fresh grapefruit juice

Angostura bitters to taste

Peychauds bitters to taste

#228 Cocktail: Pompier

      This recipe is based on the Pompier Highball found in Charles Baker Jr.'s "The Gentleman's Companion"  Gaz Regan came up with this variation of the Pompier for a cocktail dinner at Painter's Tavern, in Cornawall on Hudson, New York in 2001
        In the highball recipe there is no gin specified, But Gaz had to add a little, if he wanted to turn this drink into a cocktail of sorts

2 2/1 ounce dry vermouth

1/4 ounce creme de cassis

1/4 ounce gin

#227 Cocktail: Pink Lemonade

   The only information I could find about this cocktail is that the adapted from a recipe Bryna O'shea, from San Francisco
    Not a bad cocktail. A fresh taste brought by the lemon juice( always use fresh lemon juice) and a slight taste of orange from the triple sec, not to strong, so it can be enjoyed by the ones who do not fancy the cocktails with a little bit more alcohol

2 ounces Bacardi Limon

3/4 ounce triple sec

1/2 ounce fresh lemon juice

1/4 ounce cranberry juice