Pegu Club
A colonial-era classic from the Pegu Club in Rangoon, Burma — gin with orange curacao, lime, and bitters, crisp, aromatic, and beautifully balanced. — Crafted by Blinner with Love
Ingredients
- 2 oz London dry gin
- 0.8 oz Orange curacao
- 0.8 oz Fresh lime juice
- 1 dash Angostura bitters
- 1 dash Orange bitters
- lime wheel (garnish) garnish
Pairs With
Pair with Southeast Asian cuisine, particularly Thai green curry or Vietnamese spring rolls, where the gin's botanicals and orange curacao complement the bright, fresh flavors and subtle heat.
Instructions
Add gin, orange curacao, lime juice, and both bitters to a shaker with ice
Shake vigorously for 12 seconds
Double strain into a chilled coupe glass
Garnish with a lime wheel on the rim
Tips
Named after the famous Pegu Club in Rangoon, Myanmar, dating to the 1920s Audrey Saunders revived this cocktail at her Pegu Club bar in New York City Pierre Ferrand Dry Curacao is the ideal orange liqueur for this recipe