Peter Pan Cocktail

Peter Pan Cocktail

Peter Pan Cocktail.

1/4 Peach Bitters. (1/2 oz Fee’s Peach Bitters)
1/4 Orange Juice. (1/2 oz Orange Juice)
1/4 French Vermouth. (1/2 oz Dolin Dry Vermouth)
1/4 Dry Gin. (1/2 oz Plymouth Gin)

Shake well and strain into cocktail glass.

I had some sort of idle hope that this would be at least interesting.

I suppose, after a fashion, it is.

The nice thing about it is the Peter Pan is, at least, a fairly dry cocktail. However, it really does taste, more or less, awful. That much peach bitters is just wrong.

Not only that, but I felt kind of bad after drinking it. Burping peach flavored burps, and feeling like it gave me an instant head ache. Maybe all that glycerine and propylene glycol doesn’t agree with me.

Should you order this cocktail at the next Savoy Night at Alembic Bar, July 26th?

Signs point to a definite, “No!”

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

5 thoughts on “Peter Pan Cocktail

  1. Is it possible that in the time of the Savoy there was some sort of more potable peach bitters on the market, something similar to the Stirrings blood orange? Or maybe it’s just an error and just meant to be peach brandy, or maybe one dash of peach bitters. Cuz that recipe does sound kinda awful as written.

  2. I checked all the recipe sources I could find for this cocktail, and everyone contained “peach bitters”.

    There’s definitely a possibility that the Fee’s may not be the same type of “peach bitters” called for here.

    After I made the cocktail, I remembered there is a French product called Rin Quin Quin, which is a bittered, peach flavored aperitif. Gonna try to track it down, and see if the cocktail is improved. Hard to imagine it being any worse, that is for sure.

    However, there’s also the possibility, that the Peter Pan never was a very good cocktail.

  3. I wonder if you saw this recipe; at least it cuts the bitters down to 1 1/2 tsp (with everything else at 3/4 oz), which would be at least some progress, one-third as much of the bitters. I still don’t think I’m going to make it though. It seems like at best a slightly more adult Fuzzy Navel, which I would deem a poor use of good gin.

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