Pegu Club
Invented in Burma, at a British club called the Pegu Club, this tropically-tinged cocktail found its way into the Savoy Cocktail Book. It’s pleasantly tangy and fruit-forward. The ingredients come together in the glass, resulting in a savvy cocktail with gentle citrus notes. One sip and you’ll understand why it’s still a cocktail classic!
Pegu Club
I found the original drink quite tart, so dialed back on the lime juice and add a teaspoon of simple syrup. If you want the drink on the tangy side, feel free to skip the simple syrup.
Servings 1 cocktail
- 2 ounces London dry gin
- 3/4 ounces triple sec, preferably Pierre Ferrand Curaçao or Cointreau
- 1/2 ounce freshly squeezed lime juice
- 1 teaspoon simple syrup, (optional)
- 1 dash aromatic bitters
- 1 dash orange bitters
- Put the gin, triple sec, lime juice, simple syrup (if using), and both bitters, in a cocktail shaker. Fill two-thirds with ice, cover, and shake until well-chilled, about 15 seconds.
- Strain into a chilled cocktail glass or coupe.
