- 2 oz rye (Rittenhouse 100)
- 3/4 oz sweet vermouth
- 1/2 oz Cynar
SOURCE: AUDREY SAUNDERS, PEGU CLUB
That Pegu link takes you to the site for the Pegu Club in West Houston Street. For the recipe, Imbibe has a nice article, though I’m liking Chuck Taggart’s piece at Looka! as it has that cozy feeling we so appreciate here at the Lounge.