nicoeats

Blanched carrot tops should work well with the flavors of the soup. If you need to beef them up, try adding some parsley or coriander leafs to the blanching mix. I'm not entirely sure though why you need this to be so intensely green -- if the soup is orange, any shade of moderate green would stand in contrast. Can you tell us more about why this needs to be so intense?

Can I ask what strength the gelatin leaf was? Silver, gold, etc? Thank you!

I think you're right. I didn't realize that the tantris sidecar was supposed to be a sweet drink, and maybe my confusion came from there -- I expected the lemon to play a stronger role, and that's why i thought that it needed a bit more. Look forward to going in the future to try some more drinks!

I was genuinely excited to try the cocktails at Pegu, after all I had read about them. They were good, but there were a few details that I didn't expect. The thing that surprised me the most is that the bartenders were not tasting the drinks. I went once when it was really packed, and once again when there were maybe 6-7 customers, and I never saw a bartender check the cocktails. This led to what I think were slight mistakes in the execution that could have been easily fixed by tasting them. I ordered a tantris sidecar, and the lemon juice was slightly lacking...an eight of an ounce would have corrected it. The other thing that I didn't like was the chipped ice that made it to some of my cocktails. I know that it's a matter of preference whether to strain or not a cocktail after shaking, but if you're going to allow the little shards to make it to the drink, they should be super small, and I got a few bigger chunks of ice with my drinks. I liked the "Little Italy" cocktail. Good take on a Manhattan -- slightly sweet, but nice. On the whole though, the drinks were good and nice surroundings.