Pegu Club
ClassicGin, curaçao, and lime from a colonial Burmese officers' club.
Crisp and tangy, with juniper-forward gin sharpened by fresh lime and lifted by orange curaçao's candied citrus. Two kinds of bitters add aromatic depth and a dry edge — bright, balanced, and endlessly refreshing.
Ingredients
- 2 oz Gin
- 0.75 oz Orange Curaçao or Triple Sec
- 0.75 oz Fresh Lime Juice
- 1 dash Angostura Bitters
- 1 dash Orange Bitters
- Lime wheel · optional garnish
Method
- 1
Add every ingredient to a shaker with ice.
- 2
Shake until well chilled.
- 3
Double-strain into a chilled coupe.
- 4
Garnish with a lime wheel.
The Story
The Pegu Club was the house drink of a British officers' club of the same name outside Rangoon, in colonial Burma, and by the 1920s it had spread to bars across the world — Harry Craddock called it "one that has traveled, and is asked for, around the world." Its balance of gin, orange curaçao, and lime made it a template for the modern gin sour. When Audrey Saunders opened her landmark New York bar in 2005, she named it in the drink's honor.
Recipe card
The whole recipe in one shareable image.
