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On the Celebration of the Pegu.







The offertory sentence. "Having waited long, he will have reason to say, Lo, this is the nectar for which I have gone thirsty of all others!" (Glowry 8:22)

Assembly of the elements. The celebrant takes one firm but heavy lime and a single bottle each of good London gin, true orange liqueur (Cointreau or Citronge), angostura bitters, and orange bitters. It is possible to effect a concoction and even name it a Pegu without the last, but such an operation is not to be recommended.

"In a cocktail or a G&T, Gordon's is the gin for me."
     —Your Host.


Manual acts.

Ablutions. The lime is washed in clear water, to purify it for the operation.



The celebrant holds the lime aloft in a gesture of thanksgiving, and then places it upon an inset marble slab, or some other hard surface. He rolls the lime between his palm and the surface, releasing the juice from the pulp. He then takes the lime and, in one smooth but reverent motion, encircles it with the larger blade of a citrus zester, removing a circumferential portion of the rind. (See diagram.)

The fraction. The celebrant then takes the blade and, in one bold but reverent motion, rends the lime in twain. He elevates the two pieces for all to see before returning to the operation.

The celebrant then squeezes the blood from the lime (of both halves) into a chalice (jigger) using a manual citrus juicer. He notes the volume of such ; this forms one part. He then commingles the elements in the following proportions, using a fine metallic or glass shaker, filled with clean, cold Ice.

Juice of the Lime, one part.

Orange liqueur, one part.

Good London gin, three parts.

For each half ounce of Lime juice, one dash of orange bitters.

The same of the bitters made from angostura.

The celebrant then seals the shaker and, holding it aloft, shakes it twenty-two or thirty-three times, according to his preference and by discretion of local authorities, in a strong and heartfelt manner. He then holds the shaker before himself and, removing the cap, strains the resulting mixture into chilled vessels. The circumferential portion of lime is twisted in a reverential manner over the vessel, formed into a coil, and placed upon the rim thereof.



Appropriate prayers of thanksgiving are said.

Comments

( 23 comments — Leave a comment )
oola
Jan. 24th, 2005 08:18 pm (UTC)
you are too magnificent for words ...



scythrop
Jan. 24th, 2005 08:45 pm (UTC)
just one.
Cheers!
miabella
Jan. 24th, 2005 09:22 pm (UTC)
indeed!
(Deleted comment)
scythrop
Jan. 24th, 2005 08:45 pm (UTC)
How about a cocktail grimoire?
queen_of_wands
Jan. 24th, 2005 09:54 pm (UTC)
oh yes!
scythrop
Jan. 25th, 2005 01:34 pm (UTC)
but what to call it...
The Shaker of Solomon? The Grimoire of Bar-madel? The Art of Drawing Spirits into Glasses?
dr_fritz
Jan. 25th, 2005 04:26 pm (UTC)
Too cool for words. Except these.
personofporlock
Jan. 24th, 2005 09:44 pm (UTC)
I think I have the twins of all your sacerdotal apparatus, right down to the hemstitched linen napkins (from Coincasa in Rome, bought long before I had a table to put them on).

(Oops, no, I have Cointreau instead.)

Yum!

Tomorrow night my cocktail friend, the inventor of the Nutella, is visiting from DC. It might be too vulgar for you, but consists of Kahlúa, vodka, milk, and Frangelico. Perhaps I will introduce her to the Pegu.
scythrop
Jan. 25th, 2005 01:38 pm (UTC)
That sounds good, actually—I used to really like a similar dessert drink called a Nuts and Berries (various permutations of Frangelico + Chambord).

Let me know how your friend likes the Pegu, if you do mix up a batch.

Oh, I could use one right about now!
personofporlock
Jan. 25th, 2005 01:49 pm (UTC)
Nuts and berries, what a charming idea! Really, you must write a book. There is quite a dearth of good cocktail books on the market--have you noticed? The one I've liked lately is Cocktail Parties with a Twist, but it doesn't have a googleplexeth of the style yours would have.
scythrop
Jan. 25th, 2005 02:11 pm (UTC)
Why, thank you! I've been toying with the idea of starting a publishing house anyway—I have OCR'd, corrected, and formatted the text for a new edition of an obscure mid-19th c. treatise on perfumery, now I just have to obtain and master Illustrator to reproduce the line drawings, and finish writing the appendix. And then there's my translation into English of P.-V. Piobb's Formulaire de Haute Magie. Thematically, a cocktail grimoire would fit right between the two on a bookshelf!
personofporlock
Jan. 25th, 2005 02:27 pm (UTC)
I would certainly buy the collection, hopefully encased in a nice linen-covered paperboard sleeve. And seriously--if you need any help with the line drawings, I am already an Illustrator virtuoso.
starlajo
Jan. 24th, 2005 09:58 pm (UTC)
Praise Be!
They look good. I would love to drink cocktails with you one day!
scythrop
Jan. 25th, 2005 01:39 pm (UTC)
I have no doubt that we will clink glasses at some point!
rroseselavyoui
Jan. 25th, 2005 09:30 am (UTC)
How funny, another reason I think I might be randomly psychic.

I've not even turned on my computer since Friday and yesterday in my cold-induced haze I thought "orange bitters, Scythie's orange bitters". No reason at all, just the thought floating in and right out of my head.

Weird.

Enjoy!
scythrop
Jan. 25th, 2005 01:40 pm (UTC)
You could feel the vibes that far, huh? I am impressed! But then again my joy at restocking the pantry with orange bitters was probably affecting even the Aurora Borealis.
charleshwhitman
Jan. 25th, 2005 11:58 am (UTC)
Beautiful! Huzzah!
Slightly different from the Pegu I've learned to make, but mouthwatering all the same.
Maybe I'll make myself one tonight in your baby's honor.
scythrop
Jan. 25th, 2005 01:41 pm (UTC)
I'm sure he would be honored.

Do you make them with less lime juice? Just angostura?
charleshwhitman
Jan. 26th, 2005 03:44 pm (UTC)
Actually, it looks like we're using the same recipe, just different ways of expressing ourselves (my recipes from the Savoy Cocktail Book (1930)):

2 oz. gin (okay, so I upped it to about 2 1/2 oz.) (I usually use Beefeater, Tanqueray, or Citadelle, but I like Gordon's as well -- the best gin under $20 that I know of)

3/4 oz. Cointreau (I don't think I've ever seen Citronge around here, but the bottle itself looks delicious)

3/4 oz. lime juice (half a lime -- sounds familiar)

1 dash each of orange and angostura bitters.

I did, in fact, make myself one last night -- and it was delicious! It's always been one of my favorites.

Cheers!
champignon
Jan. 25th, 2005 12:06 pm (UTC)
oh the beautiful booze pr0n.

genius. lovely.

thank you thank you.

now, I have great thirst.
scythrop
Jan. 25th, 2005 01:43 pm (UTC)
Great thirst ... and the knowledge to quench it! Let us go forth and conquer [our sobriety]!
champignon
Jan. 26th, 2005 08:22 am (UTC)
indeed.

franklyvulgar sent me in the direction of this post.

Here I find excellent taste in drink and lj color schemes, quite a way with words, a dapper suit, and mutual friends that include some of my favorite ladies.

I think I will add you to my friends list, if you do not mind. Adding me back is welcomed, but not expected.

cheers!
sorenlundi
Jan. 25th, 2005 09:24 pm (UTC)
I've added you, because you're wonderful. Do add me back, if you see fit.
( 23 comments — Leave a comment )

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