It’s a cool, foggy night in San Francisco, and time for the last of my New York posts as the feeling of the trip slips away. But I can still remember sitting at the bar at Pegu Club with an old friend, looking at the purple orchid garnishes and wondering casually what I needed to order to get one in my drink. To ask seemed like cheating.
Going with impulse, I started with the famous Earl Grey MarTEAni—sort of an Earl Grey meringue pie in a glass, with all the rich atmosphere of that particular tea amplified by the gin.
Next up was the Honeydew Daiquiri, a little summer-green pool of light rum, honeydew nectar, absinthe, honey, and lemon and lime juices, with two frozen melon balls for flotation.
Last was the Coconut-Kaffir Fizz, which used both gin and light rum, one of my favorite combinations for tropical drinks, plus coconut cream, kaffir essence, pineapple, orange and lemon juices, syrup, Angostura and soda. This was really elegant, and I got my orchid besides.
Warm thanks to Kenta Goto, who was behind the bar that evening and graciously took time to pose while pouring. We had a blast.
were you still standing after all this?
ReplyDeleteHeh-heh. One gets used to it.
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