Last week, Naoto made a Pegu Club and…it was not my favorite. We’ve made Pegu Clubs before and I love them so I was confused. I asked him what he had used and among the usual ingredients was…Marie Brizard’s curaçao. The recipe did call for curaçao, but poor Marie has been sitting in the back of the liquor cabinet for awhile now because she is my least favorite orange liqueur. I can’t remember why we bought her, but I know that we will choose almost any other curaçao, orange liqueur, or triple sec instead of Marie.
We made another Pegu Club, this time with Pierre Ferrand, one of my favorite cocktail ingredients. Pierre Ferrand is dry curaçao and added a little bit of complexity to the Pegu Club. Pierre is not too sweet and has a unique orange flavor.
So, last week, I made it my goal to test out all of our triple secs and curaçao to see which one is the best in the Pegu Club. (I knew it was going to be Pierre Ferrand.) I reported my results on Twitter over the course of ten days. It wasn’t a super scientific test, but it was fun trying new ingredients. In order of preference, my results are below:
Pierre Ferrand Dry Curaçao
North Shore Distillery’s Beehive Curaçao (limited edition)
Solerno Blood Orange Liqueur
Bols Triple Sec
Marie Brizard Curaçao
For all of the test cocktails, I used Costco gin, and the same amount of lime juice, bitters, and orange liqueur. The Pierre Ferrand made a complex and delicious cocktail that wasn’t too sweet. Cointreau was slightly sweeter and brighter. (Honestly, I will probably choose Cointreau in the summer…it was really refreshing.) The North Shore was good, but it was even better when I added a teaspoon of simple syrup. Normally, I love Solerno and it was fine, but I don’t think the Pegu Club is the best use for this bottle. And the Bols was fine, but obviously not as good as Cointreau. (It never stood a chance!) And you already know how I feel about Marie. If you’d like to make you own, here’s the recipe:
0.75oz triple sec or curaçao
0.5oz fresh lime juice
1 dash of Angostura bitters
1 dash of orange bitters
Add all ingredients into a cocktail shaker filled with ice. Shake until chilled and pour into a coupe (or a frosty martini glass in my case since my coupes are still mostly packed away) and enjoy the fruits of your cocktail labors.