Looking for things to do with my shiny new bottle of apricot brandy, I came across the Pendennis. As a bonus, the Pendennis provides something to do with Peychaud Bitters besides make Sazeracs.

The cocktail is named after the Pendennis Club, which still exists today in Louisville, Kentucky. However, I have no idea if the Pendennis can still be ordered at the club.

The first impression from the Pendennis is tart lime. Next comes overtones of apricot from the brandy, which is balanced nicely by the Peychaud Bitters.

Like the Pegu, which showcases Angostura Bitters, the Pendennis provides a nice stage for Peychaud Bitters. Unlike the Pegu, the Pendennis is somewhat sweet.

The Pendennis is recommended. Try one today, if you have the means.