Dry gin, bittersweet orange and a sharp squeeze of lime, pulled together by two dashes of bitters. The Pegu Club is crisp and aromatic, and it tastes remarkably modern for a drink born a century ago.
2 oz
London dry gine.g. Tanqueray · Gordon's · Beefeater · Bombay Sapphire · Sipsmith
¾ oz
orange curaçaoe.g. Pierre Ferrand · Bols · Marie Brizard · Senior Curaçao of Curaçao
½ oz
lime juice
1 dash
Angostura bittersBuy on Amazon →
1 dash
orange bitterse.g. Angostura · Regans' Orange Bitters · Fee Brothers · The Bitter Truth
Garnish: Lime wheel or lime twist · Ice: Served up, no ice
Pegu Club
Crisp and dry with juniper, bitter orange and bright lime, framed by aromatic bitters. Strong and refreshing.
The Pegu Club cocktail takes its name from the Pegu Club in Rangoon (today Yangon) in Burma, a club for British officers and officials during the colonial era, where it was the house drink. It became known well beyond Burma in the 1920s: it appears in Harry MacElhone's books of that decade, and the Savoy Cocktail Book of 1930 notes that it had traveled around the world.
Early recipes call for Rose's lime juice cordial rather than fresh lime, which fits the context of a tropical outpost where preserved lime was easier to keep. Modern bartenders use fresh lime juice, and the drink had a second career in the mid-2000s, when it gave its name to an influential cocktail bar in New York.
From the Pegu Club in Rangoon (Yangon), Burma, a British colonial-era club where it was the house drink.
Yes, but reduce the amount slightly, as many triple secs are sweeter and lighter.
Fairly strong: it is mostly gin, with curaçao and lime.
The perfect sound
A gentlemen's club in colonial Rangoon at the end of a hot day.
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