If you ever had to learn to play the recorder in elementary school, you probably learned the song “Hot Cross Buns”. “One ha’ penny, two ha’ penny.” You know the one. If you’ve never actually eaten a hot cross bun, they are a delicious, sweet yeast roll, made with currants, cinnamon, allspice and cloves, then marked with a cross of icing to celebrate Easter. Making and eating hot cross buns for Good Friday is an English tradition going back to the Tudors, after the small spiced cakes were outlawed for most of the year, excepting Easter week. We carry on this tradition at my house and you can too. Here is a step-by-step guide on making hot cross buns at home. At the end of this post, I’ve also included instructions on how to make hot cross buns ahead of time, in case you are pressed for time during the holidays.
Like many classic gin cocktails, the Pegu Club Cocktail has its origins in the British Colonial Empire. The cocktail was named after the original Pegu Club in Rangoon, Burma – part of the British Empire during Victorian times and now, independent present-day Myanmar. The Pegu Club was a gentleman’s club that catered to the senior British military officers stationed there. The Prince of Wales and George Orwell both dined there. The British writer Rudyard Kipling stopped in on his brief visit to Rangoon and observed that…
“The Pegu Club seemed to be full of men on their way up or down, and the conversation was but an echo of the murmur of conquest far away to the north.”1
To me, this makes it sound like some backwater of the Empire, with officers biding their time before moving on to greater colonial glories in India.
During World War II, the Japanese took control of Rangoon and the Pegu Club, ending the British Empire’s presence there. Its legend lives on today through its signature drink – the Pegu Club cocktail, a refreshing combination of gin, Orange Curaçao, fresh lime juice and bitters.
The Pegu Club Cocktail
Pegu Club Cocktail calls for a London Dry-style gin, such as Gordon’s, Tanqueray or Bombay. The London Dry is the style most familiar to American gin drinkers. It has the classic juniper and citrus taste that we associate with gin. As the name implies, it is very dry and light. Curaçao is a liqueur made from the fragrant peel of the laraha fruit, which was cultivated from the Valencia orange on the Southern Caribbean island of Curaçao. It is naturally clear, but color is added – blue for Blue Curaçao or orange for Orange Curaçao. You’ll see it often in tiki drinks, such as the Kamikaze or the Mai Tai.
Pegu Club Cocktail
2 oz London Dry Gin
3/4 oz Orange Curaçao (you can substitute with Cointreau)
1/2 oz lime juice
1 dash Angostura bitters
1 dash orange bitters
Pour the ingredients into a cocktail shaker filled with ice. Shake until chilled. Pour into a cocktail glass. Garnish with an orange or grapefruit twist.
1 Rudyard Kipling, From Sea to Sea, and Other Travel Sketches, Letters of Travel (1899)
The fact that I can forage for dandelion greens in my urban backyard is a testament to both the tenacity of the plant and my laziness as a landscape gardener. As soon as the weather starts to warm up here in Georgia, I can see that distinctive yellow flower popping up all over my backyard. I’m not one to seek perfection in a lawn, so I rather like the little addition of color back there. Dandelions also provide something that most people choose to ignore – edible dandelion greens. Dandelions are loaded with calcium, iron, vitamins A, B1, B2, B6 and lots of other micronutrients. So…here are the basics on eating dandelion greens.