Cocktail · Served at I Still Call It Burma (#2 and #3), Daun Pisang (#4) and Mekong (#5 and #6)
Pegu Club
Gin, orange curaçao, lime, bitters
This was the house cocktail at the Pegu Club in Rangoon in the 1920s. It's gin, orange curaçao, fresh lime, and both Angostura and orange bitters.
There's a shaken version and a batched one you can make ahead. The batched one has water in it to stand in for the melt you'd get from shaking with ice.
- Yield
- 4 drinks
Ingredients
Serves
Shaken
- 8 ozgin (London Dry, Beefeater or Tanqueray)
- 3 ozorange curaçao (or Cointreau / triple sec)
- 3 ozfresh lime juice
- 2 ozsimple syrup (optional, for a softer drink)
- 4 dashesAngostura bitters
- 4 dashesorange bitters
- lime wheels, to garnish
Batched
- 8 ozgin
- 3 ozCointreau
- 3 ozfresh lime juice
- 3½ ozcold water, for dilution
- 8 dashesAngostura bitters
- 4 dashesorange bitters
Method
- Shaken version: stir the gin, curaçao, lime juice, simple syrup, and both bitters together.
- Shaken version: shake individual portions with ice and strain into chilled coupes. Garnish with a lime wheel.
- Batched version: combine the gin, Cointreau, and both bitters in a bottle or jar and chill.
- Batched version: within the hour before serving, add the lime juice and cold water, turn it over to mix, and pour straight from the bottle into chilled coupes.
Notes
- You can mix everything but the lime and water ahead and refrigerate. Add the lime shortly before serving; it dulls overnight.
What I use
- Coupe glasses: Luna Mantha ribbed coupes, 10 oz (opens in a new tab) (chill them first)
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