Classic · Colonial · Medium-Strong
Pegu Club
In the owner’s words: Bright · Tart · Citrusy
- Base
- Gin
- Glass
- Coupe
- Method
- Shaken
- Effort
- Beginner · 4 min
- ABV
- 24%
Build
- Dry Ginor London Dry Gin
- Orange Curaçaoor Cointreau / Pierre Ferrand Dry Curaçao
- Lime JuiceFreshly squeezed
- Angostura Bitters
- LimeThin slice · optional · garnish
You’ll need: Cocktail shaker, Hawthorne strainer, Fine mesh strainer
Method — Shaken
- Add gin, orange curaçao, lime juice, and Angostura bitters to a cocktail shaker filled with ice
- Shake vigorously until well-chilled (about 12 seconds)
- Double strain into a chilled coupe glass
- Optionally garnish with a thin lime wheel
The story
Named after the Pegu Club, a British colonial club on the outskirts of Rangoon (now Yangon), Burma, where it was created in the 1920s. The cocktail was the signature drink of the club and became popular among British officers stationed in Burma. It was later featured in Harry Craddock's 'The Savoy Cocktail Book' in 1930.
Variations
Some recipes add 1-2 dashes of orange bitters in addition to the Angostura. Modern variations might adjust the sweet-sour balance by reducing the curaçao or lime juice slightly.
Host tips
The quality of the orange liqueur makes a significant difference. The cocktail should be served very cold. Double straining removes ice shards and lime pulp for a smoother texture.
