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THE RECIPE
How to make Pendennis Club Cocktail with Gin, Apricot Liqueur, Dry Vermouth. See ingredients and step-by-step instructions.
Chill a cocktail coupe in preparation for serving.
Prepare a Luxardo Maraschino Cherry for garnish.
Stir the Hayman's London Dry Gin, Luxardo Apricot Albicocca Liqueur, and Strucchi Dry Vermouth with ice until well chilled.
Fine strain the mixture into the pre-chilled cocktail coupe.
Garnish by dropping a Luxardo Maraschino Cherry into the cocktail.
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