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 |
| 1/2 fl oz | Orange Curaçao liqueur |
| 1/6 fl oz | Lime juice (freshly squeezed) |
| 1/6 fl oz | Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup) |
| 1/12 fl oz | Lime cordial (sweetened lime juice) |
| 1 dash | Angostura Aromatic Bitters |
| 1 dash | Orange Bitters by Angostura |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
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 ex-pat gentlemen's club in British colonial Rangoon, Burma.
The Pegu Club first appears in the 1923 "Harry" of Ciro's ABC of Mixing Cocktails and also, notably, 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."
197. Pegu Club Cocktail.
Harry" of Ciro's ABC of Mixing Cocktails, 1923
1 dash of Angostura Bitters, 1 dash of Orange Bitters, 1 teaspoon Lime Juice (Rose's), 1/6 Curaçao (Orange) 2/3 Gin"
PEGU CLUB COCKTAIL.
Harry Craddock, 1930
1 Dash Angostura Bitters.
1 Dash Orange Bitters.
1 Teaspoonful Lime Juice
1/3 Curaçao. 2/3 Dry Gin.
Shake well and strain into cocktail glass.
The favourite cocktail at the Pegu Club, Burma, and one that has travelled, and is asked for, round the world.
Nutrition:
There are approximately 168 calories in one serving of Pegu Club Cocktail (Difford's recipe).
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