A classic that was once great, then horrible and now great again. sometime during the 20th century, I imagine as a result of prohibition, curacao lost it's way. Once more bitter and made with actual bitter orange peels from the Curacao island, it became a sugary artificial orange flavored mess. The fine folks at Pierre Ferrand made that all better, and now we can enjoy great cocktails like the Pegu Club again!
1 1/2 ounces Gin (I like navy strength)
3/4 ounces Pierre Ferrand Dry Curacao Anciene Method
1 tsp lime juice
1 dash orange bitters
1 dash angosura bitters
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