How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
We've added a dash of sugar to the original recipe to reduce the tartness of this gin based Margarita-like concoction.
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 1927 Barflies and 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."