My friends and I were due in Chinatown for a birthday party but turned up at Pegu for a quick session. The folks at Pegu Club are celebrating a birthday of their own with a fifth anniversary cocktail menu featuring the creations of their bartenders. Scott James (“Scotch”) Teague was behind the bar, and just by coincidence, I picked his Red Pepper, Red Pepper, a big, juicy, lightly sweet concoction of blanco tequila, bell pepper and subtle herbal notes served straight up in a large Champagne punt.
Scotch let me take his picture though the light wasn’t too cooperative. Low light in bars, while good for the desperate, is a challenge to the cocktail blogger.
Our trip to Mayahuel was exciting if a little hazy by the end of four amazing rounds, but there was so much to try on our first visit.
We were meeting my buddy’s wife there, and by the time the good lady joined us, we were already a few drinks in. But I remember the Division Bell, a bracing mixture of mezcal, Aperol, Maraska and lime, with special fondness.
And I got a sip of my friend’s unusual and wonderful Herb Alpert, a green one with jalapeño-infused tequila blanco, mezcal, fresh oregano and lime. Tequila as well as herb and vegetable cocktails are in my future.
Low light is a challenge, but your efforts to photograph these amazing sounding drinks are successful. I like the vignette with the candle, too.
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