I channeled the spirit of Marvel Couples to create a retro diner cookie that hides a smoky maple surprise beneath a crisp sugar crust.

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I love making drinks that feel like small stories, and Peggy Carter And Steve Rogers is exactly that. I picture London dry gin bright and a touch of bourbon, two personalities clinking in a glass, one cool and precise, the other warm and steady.

There’s a kind of restrained romance here, subtle but stubborn, with a nod to Marvel Aesthetic Captain America that makes it feel cinematic. I wont give you the recipe now, but if you like cocktails that whisper about history and heroics, this one will make you want to sit down and remember who you’d fight for.

It’s a little rough around the edges, which I like.

Ingredients

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London dry gin: juniper forward botanicals, dry, low carbs, adds herbal backbone.
Fresh lemon juice: tart vitamin C, bright sourness, a tiny bit of carbs.
Elderflower liqueur: floral sweetener, fragrant aroma, adds delicate sweetness, it’s sugary.
Simple syrup: plain sugar water, pure sweetener, makes drinks smoother and sweeter.
Bourbon: corn whiskey, caramel and vanilla notes, full bodied, high alcohol content.
Egg white: creates silky foam, adds texture, subtle protein, almost no flavor.
Angostura bitters: potent herbal bitters, tiny dashes add depth and subtle bitter notes.
Maraschino cherry: syrupy sweet, adds color and sugar.
Orange peel: bright citrus oils.

Ingredient Quantities

Peggy Carter: 2 oz London dry gin

Peggy Carter: 3/4 oz fresh lemon juice

Peggy Carter: 1/2 oz elderflower liqueur (eg St Germain)

Peggy Carter: 1/2 oz simple syrup (1:1 sugar water)

Peggy Carter: 2 oz chilled soda water or tonic water

Peggy Carter: 1 small cucumber slice or sprig fresh mint for garnish

Steve Rogers: 2 oz bourbon

Steve Rogers: 3/4 oz fresh lemon juice

Steve Rogers: 1/2 oz simple syrup (1:1 sugar water)

Steve Rogers: 1 egg white (optional, for foam)

Steve Rogers: 2 dashes Angostura bitters

Steve Rogers: 1 maraschino cherry and 1 strip orange peel for garnish

Ice cubes, plenty

How to Make this

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1. Chill two glasses while you gather everything: gin, bourbon, fresh lemons, elderflower liqueur, simple syrup, soda or tonic, Angostura bitters, egg white if using, maraschino cherry, orange peel, cucumber or mint and plenty of ice.

2. Make Peggy Carter first: in a shaker add 2 oz London dry gin, 3/4 oz fresh lemon juice, 1/2 oz elderflower liqueur, 1/2 oz simple syrup and a handful of ice; shake hard for about 10 seconds until well chilled.

3. Fill a highball or Collins glass with fresh ice, double-strain the shaken Peggy into the glass, top with 2 oz chilled soda water or tonic water, give one gentle stir to marry the flavors; garnish with a thin cucumber slice or slap a mint sprig between your hands and tuck it in. If you want less sweetness use tonic, for lighter floral use soda.

4. For Steve Rogers, add 2 oz bourbon, 3/4 oz fresh lemon juice, 1/2 oz simple syrup and the optional egg white into a clean shaker.

5. If using the egg white: dry shake (no ice) vigorously for 12 to 15 seconds to build foam, then add ice and shake again hard another 12 to 15 seconds to chill and aerate. If skipping egg white just add ice and shake 10 to 12 seconds.

6. Strain Steve into a chilled coupe or an old fashioned glass over fresh ice, add 2 dashes Angostura bitters on top of the foam or surface; use a toothpick to make a little pattern if you like.

7. Express an orange peel over the drink to release the oils and drop the peel in, then drop a maraschino cherry in as final garnish.

8. Final quick tips: always use fresh lemon for brightness, plenty of ice keeps dilution steady, double strain if you want a silky finish, and taste as you go so you can add a little more syrup or lemon to suit your mood.

Equipment Needed

1. Cocktail shaker (Boston or cobbler style)
2. Jigger or measuring spoons (for 2 oz, 3/4 oz, 1/2 oz pours)
3. Citrus reamer or handheld juicer (fresh lemon juice is a must)
4. Shaker strainer (Hawthorne) and a fine mesh strainer for double-straining
5. Bar spoon (long) for gentle stirring
6. Glassware: chilled highball or Collins for Peggy, and coupe or old fashioned for Steve
7. Vegetable peeler or channel knife for the orange peel, plus a toothpick for bitters patterns and a cocktail pick for the cherry
8. Ice tongs or scoop and an ice-filled container or bucket for plenty of ice

FAQ

Can I make these drinks nonalcoholic? A: Yep. Swap the gin and bourbon for nonalcoholic spirit alternatives or use strong brewed black tea or a lightly charred apple juice for the bourbon vibe, and use elderflower syrup or St Germain style mock syrup for the floral note. Adjust sweetness to taste, it'll still be tasty.

Is it safe to use raw egg white in the Steve Rogers? A: Use pasteurized eggs if you want to reduce risk, or skip it and use aquafaba (the liquid from canned chickpeas) for similar foam. If you do use egg white, dry shake first (no ice) to build foam, then shake again with ice to chill.

How do I make simple syrup and how long does it last? A: Combine equal parts sugar and hot water until sugar dissolves, cool then store in the fridge. It keeps about 2 to 4 weeks, just smell or taste it before use if it sits a while.

Soda water or tonic for the Peggy Carter which is better? A: Soda gives a lighter, crisper finish while tonic adds bitter quinine notes that play nicely with elderflower. Either works, so pick based on how sweet or bitter you want the drink to be.

Any tips for garnishes and presentation? A: For Peggy Carter use a thin cucumber slice or a mint sprig, chill the glass and top with chilled soda to keep fizz. For Steve Rogers express an orange peel over the drink to release oils and drop in a maraschino cherry, it makes it smell amazing.

Can I batch these for a party? A: Yes, batch the noncarbonated parts ahead in a pitcher and keep chilled. Do not add soda or egg whites until serving, add soda to each glass and if using egg white either shake single servings or whip foam separately and top each drink.

Peggy Carter And Steve Rogers Recipe Substitutions and Variations

London dry gin:
- Plymouth gin — smoother, less piney than London dry
- Dry vodka — cleaner, less juniper if you want a lighter taste
- Citrus-forward gin (eg orange or bergamot forward) — brightens the drink
Elderflower liqueur (St Germain):
- Dry vermouth — floral but less sweet
- Triple sec or Cointreau — adds orange sweetness and brightness
- Homemade elderflower syrup (mix cordial or syrup with a little water) — control sweetness and flavor
Bourbon:
- Rye whiskey — spicier, drier profile
- Dark rum — richer and sweeter for a different twist
- Bourbon with higher rye content — bolder spice but similar backbone
Egg white (optional):
- Aquafaba (chickpea brine) 1 tbsp — vegan foam substitute
- 1/2 oz heavy cream — gives a creamier, silkier texture
- Omit and dry-shake harder with extra 1/2 oz simple syrup — gets some froth without egg

Pro Tips

1. Chill everything you can ahead of time and keep your ice big for the bourbon. Cold glassware and a cold spirit means less dilution and a cleaner taste, and a single large cube will melt slower so Steve stays strong longer. If you dont have big cubes, freeze water in a small container to make a solid block.

2. If you want the egg white foam but worry about raw eggs, use pasteurized egg or swap with aquafaba (chickpea water) for almost the same foam. For a denser foam, dry shake first hard, then add ice and shake again, and always double strain to get a silky surface without ice chips.

3. Treat the elderflower like a strong perfume: a little goes a long way. Chill it, taste with a splash first, and use tonic instead of soda if you want to tame the sweetness. Also, slap a mint or cucumber to wake up the aroma before you garnish, dont just drop it in.

4. Taste as you build and tweak by tiny amounts. Add a 1/4 oz of simple syrup or a squeeze more lemon if it feels off, and always express citrus oils over the top then rub the peel on the rim for extra aroma. Small adjustments make it feel homemade, not overly precise.

Peggy Carter And Steve Rogers Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I channeled the spirit of Marvel Couples to create a retro diner cookie that hides a smoky maple surprise beneath a crisp sugar crust.

Servings

servings

Calories

215

kcal

Equipment: 1. Cocktail shaker (Boston or cobbler style)
2. Jigger or measuring spoons (for 2 oz, 3/4 oz, 1/2 oz pours)
3. Citrus reamer or handheld juicer (fresh lemon juice is a must)
4. Shaker strainer (Hawthorne) and a fine mesh strainer for double-straining
5. Bar spoon (long) for gentle stirring
6. Glassware: chilled highball or Collins for Peggy, and coupe or old fashioned for Steve
7. Vegetable peeler or channel knife for the orange peel, plus a toothpick for bitters patterns and a cocktail pick for the cherry
8. Ice tongs or scoop and an ice-filled container or bucket for plenty of ice

Ingredients

Peggy Carter: 2 oz London dry gin
Peggy Carter: 3/4 oz fresh lemon juice
Peggy Carter: 1/2 oz elderflower liqueur (eg St Germain)
Peggy Carter: 1/2 oz simple syrup (1:1 sugar water)
Peggy Carter: 2 oz chilled soda water or tonic water
Peggy Carter: 1 small cucumber slice or sprig fresh mint for garnish
Steve Rogers: 2 oz bourbon
Steve Rogers: 3/4 oz fresh lemon juice
Steve Rogers: 1/2 oz simple syrup (1:1 sugar water)
Steve Rogers: 1 egg white (optional, for foam)
Steve Rogers: 2 dashes Angostura bitters
Steve Rogers: 1 maraschino cherry and 1 strip orange peel for garnish
Ice cubes, plenty

Directions

Chill two glasses while you gather everything: gin, bourbon, fresh lemons, elderflower liqueur, simple syrup, soda or tonic, Angostura bitters, egg white if using, maraschino cherry, orange peel, cucumber or mint and plenty of ice.
Make Peggy Carter first: in a shaker add 2 oz London dry gin, 3/4 oz fresh lemon juice, 1/2 oz elderflower liqueur, 1/2 oz simple syrup and a handful of ice; shake hard for about 10 seconds until well chilled.
Fill a highball or Collins glass with fresh ice, double-strain the shaken Peggy into the glass, top with 2 oz chilled soda water or tonic water, give one gentle stir to marry the flavors; garnish with a thin cucumber slice or slap a mint sprig between your hands and tuck it in. If you want less sweetness use tonic, for lighter floral use soda.
For Steve Rogers, add 2 oz bourbon, 3/4 oz fresh lemon juice, 1/2 oz simple syrup and the optional egg white into a clean shaker.
If using the egg white: dry shake (no ice) vigorously for 12 to 15 seconds to build foam, then add ice and shake again hard another 12 to 15 seconds to chill and aerate. If skipping egg white just add ice and shake 10 to 12 seconds.
Strain Steve into a chilled coupe or an old fashioned glass over fresh ice, add 2 dashes Angostura bitters on top of the foam or surface; use a toothpick to make a little pattern if you like.
Express an orange peel over the drink to release the oils and drop the peel in, then drop a maraschino cherry in as final garnish.
Final quick tips: always use fresh lemon for brightness, plenty of ice keeps dilution steady, double strain if you want a silky finish, and taste as you go so you can add a little more syrup or lemon to suit your mood.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.