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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...
Chris Brislawn
1st April 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!