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Pegu Club Cocktail (Difford's recipe)
Whatever you think of modern-day Rose's Lime Cordial (other brands are available as well as homemade recipes), as with the Gimlet, I believe lime cordial...
9th April at 12:23
It was good. Thanks again. Having foresworn the cordial, we thought that Grand Marnier was a good choice.
8th April at 14:33
The inclusion of lime cordial in the original recipe always turned us away. Thank you for yours...we will try it. Another Daiquiri variant...what could go wrong?
1st April 2025 at 05:20
I like Difford's old-timey idea of using both lime juice and cordial, but his recipe looks pretty darn sweet. I followed Jimmy's 4:1 ratio of gin:lime juice and cut back on the curacao (used a tad less than the lime juice) to accommodate an equal amount of cordial (sans sugar syrup), plus a couple lime twists in the shaker. This gave a touch of tartness to the drink and seemed about right for a sweltering, un-airconditioned afternoon at the Club in old Rangoon. And my cordial was homemade lemon-lime-kumquat, which made things interesting.
25th June 2023 at 11:07
Very pleasant drink with wonderful zesty and citrus laden notes permeating throughout. Somewhat sacrilegious that I didn't have orange bitters, instead I did a regal shake with some mandarin twists instead. Probably not the identical or same, but it was very nice as an aperitif on a hot summer day.
27th May 2023 at 13:29
I made this today, not for the first time, but I used the recipe from my little book so not sure where I got the recipe from, thought it was from here, I had 15ml of sugar syrup and yeah it was too sweet. I’ll stick to the recipe from here lol
11th March 2023 at 00:33
I often choose cocktails based on their make-ability. I came across this one at a pub called "The Library" in a local B&B because I had all of the ingredients at home. Delightful! I use our local sake-like WonderBird Gin with the Orang Curacao. Perfect!
24th October 2022 at 05:54
I didn’t have lime cordial so used home made Falernum . Also used my home made orange curaçao. Lovely.
7th May 2022 at 16:53
Perennial favourite. My go-to with Asian food.
31st October 2021 at 21:07
In my opinion a little bit of dilution improves the drink.
12th September 2021 at 15:34
If using Cointreau or Grand Marnier instead of dry curaçao - do you need to omit the sugar syrup? How do they differ in sweetness?
13th September 2021 at 07:50
Cointreau has 223g/l sugar. Grand Marnier 214g/l (older bots 220-230g/l. I estimate Dry Curacao is approx 190g/l. So the difference in sugar on just 20ml is so small that the sourness of your limes will play a greater role in the balance of this cocktail.
10th August 2021 at 08:50
I think this would be worth trying with Jeffrey Morgenthaller’s lime cordial recipe instead of juice.
10th August 2021 at 09:16
Great shout. I'll try.
15th April 2021 at 21:30
These ratios here make the best version I've had. The 8:3:2 ratio which I'd settled on was just ok, despite all the brand substitutions I'd tried... Tonight, I used Barr Hill Gin (floral, honey notes), PF Dry Curacao, and Angostura standard and orange bitters, as well as a tsp of demerara syrup (too tired to make 2:1 cane right now, maybe tomorrow)... I destroyed this in a few sips. Lovely!
2 ounces gin
3/4 ounce fresh lime juice
3/4 ounce orange liqueur (Grand Marnier)
1-2 barspoon rich sugar syrup
1 dash Angostura bitters
1 dash orange bitters
Lime twist, for garnish