Pegu Club, NYC
1 sprig mint (10-12 leaves)
3/4 oz fresh lime juice
3/4 oz simple syrup (1:1, uncooked)
1/4 oz Pernod
2 oz Plymouth Gin
From its ubiquity, I'm thinking that this is Audrey's original recipe, but I certainly don't know.
The reason I ask is that my version brings the Plymouth up front a bit by dialing back on the lime and simple (to 1/2 oz each) and halves the Pernod (to 1/8 oz, my barspoon). Are there others out there making these consistently? What version do you use? Why?