|2 fl oz||Rutte Dry Gin|
|1 fl oz||Triple sec liqueur|
|1⁄2 fl oz||Freshly squeezed lime juice|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Angostura or other aromatic bitters|
|1 dash||Orange bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
We've added a dash of sugar to the original recipe to reduce the tartness of this gin based Margarita-like concoction. However, we prefer our version of the Pegu Club.
Created in the 1920s at the Pegu Club, an expat gentlemen's club in British colonial Rangoon, Burma. The recipe was first published in Harry MacElhone's 1922 ABC of Mixing Cocktails.
In his seminal 1930 The Savoy Cocktail Book, Harry Craddock notes of this drink, "The favourite cocktail at the Pegu Club, Burma, and one that has travelled, and is asked for, round the world."