Garnish:
Lime wedge
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Rutte Dry Gin |
| 2/3 fl oz | Orange Curaçao liqueur |
| 1/3 fl oz | Lime juice (freshly squeezed) |
| 1/12 fl oz | Giffard Sugar Cane Syrup |
| 1 dash | Orange Bitters by Angostura |
| 1 dash | Angostura Aromatic Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Citrusy and refreshing with the gin base providing backbone. Rich zesty orange curaçao is accentuated by tart lime.
History:
Created in the 1920s at the Pegu Club, an expat gentlemen's club in British colonial Rangoon, Burma.
The cocktail appears in the 1923 "Harry" of Ciro's ABC of Mixing Cocktails with the following recipe "1 dash of Angostura Bitters, 1 dash of Orange Bitters, 1 teaspoon Lime Juice (Rose's), 1/6 Curaçao (Orange) 2/3 Gin" which transposes:
30 ml Dry gin
7.5 ml Orange curaçao
5 ml Roses lime cordial
1 dash Angostura bitters
1 dash Orange bitters
The Pegu Club also appears in Harry Craddock's seminal 1930 The Savoy Cocktail Book where he notes, "The favourite cocktail at the Pegu Club, Burma, and one that has travelled, and is asked for, round the world."
"1 dash Angostura Bitters
1 dash Orange Bitters
1 teaspoon Lime juice
1/3 Curaçao
2/3 Dry gin"
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