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.