Pegu Club

A gin sour with a colonial pedigree, the Pegu Club was the house drink of the gentlemen's club of the same name outside Rangoon, Burma. Gin and dry orange curaçao are sharpened by lime and a double dash of aromatic and orange bitters, yielding something tart, dry, and bracingly aromatic. Harry McElhone printed it in 1923 and Harry Craddock carried it into the 1930 Savoy Cocktail Book as a drink "asked for around the world"; Audrey Saunders revived it in New York in 2005.

ClassicBright

Ingredients

  • 2 ozGin
  • 0.75 ozCuraçao
  • 0.75 ozLime Juice
  • 1 dashAngostura Bitters
  • 1 dashOrange Bitters

Garnish: Lime Peel

Preparation

Shaken · Coupe · None

  1. 1.

    add

    Add gin, curaçao, lime juice, Angostura bitters, and orange bitters to a shaker.

  2. 2.

    shake

    Fill with cubed ice and shake until well chilled, about 10–15 seconds.

  3. 3.

    strain

    Double-strain into a chilled coupe.

  4. 4.

    garnish

    Express a lime twist over the surface and drop it in.

Flavor Profile

citrus
55%
herbal
35%
floral
25%
dilution
25%
fruity
23%
spiced
20%
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