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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. 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."
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
Pear & Cardamom Sidecar
MUDDLE cardamom in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
Take 1/4 a vanilla pod and cut along its length. MUDDLE this in the base of a shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
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