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"When Audrey Saunders opened Pegu Club in 2005 she set out to elevate cocktail standards: I appreciated her meticulous approach — two friends-and-family nights of feedback, stocking only four vodkas and 27 gins to force better technique, squeezing lemon and lime fresh, sourcing finer liquors, better ice, and real-tasting cherries — and I can see how that imprint helped birth a renaissance of craft bars across the country." - Eater Staff