Pegu Club
Gin, orange curaçao, lime and two kinds of bitters. Dry, citrusy and spiced; a colonial-era club drink.
- MethodShaken
- GlassCoupe
- IceNone (served up)
- Strengthabout 22.0% ABV
- BaseGin
- Tastesour, bitter, fruity
Recipe
| 60 ml 2 oz | London dry gin |
| 22.5 ml ¾ oz | Dry orange curaçao or Orange liqueur (triple sec) |
| 15 ml ½ oz | Fresh lime juice |
| 1 dash | Aromatic bitters (Angostura-style) |
| 1 dash | Orange bitters |
Garnish. A thin lime wheel on the rim or floated on top.
Method
- Chill a coupe.
- Shake all the ingredients hard with ice for 12 to 15 seconds.
- Double strain into the coupe and garnish.
About the Pegu Club
The Pegu Club is a gin sour sweetened only with orange curaçao and seasoned with both aromatic and orange bitters. It is drier and more bitter than most sours, with the orange and spice giving it depth. It is a good drink for people who find a Margarita-style balance too sweet.
History
Earliest record 1927: Harry MacElhone, Barflies and Cocktails, Paris
Documented
The drink is named after the Pegu Club, a British officers' and officials' club in Rangoon (now Yangon), Burma. The earliest known printed recipe is in Harry MacElhone's Barflies and Cocktails (Paris, 1927), and The Savoy Cocktail Book (London, 1930) calls it the club's favourite cocktail and says it was already asked for around the world. Audrey Saunders named her New York bar after it in 2005.
Legend and lore
Who created it at the club, and when, is not recorded.
Variations
- Gimlet. Gin and lime with plain sweetening and no bitters.
- White Lady. Gin and orange liqueur with lemon instead of lime and no bitters.
- Margarita. The same shape with tequila.
Bartender's notes
- Dry curaçao is less sweet and more bitter than triple sec; if you use triple sec, keep it to 15 ml.
- The bitters are not optional here; they are what makes it a Pegu Club.
