Pegu Club Cocktail Recipe

Before you start

The Pegu Club takes its name from a British officers' club in colonial Burma, and it is one of the cleanest gin sours in the classic canon. Gin and orange curaçao provide the base and sweetness, a modest amount of lime sharpens it, and a dash each of aromatic and orange bitters ties it together. There is no added syrup; the curaçao does all the sweetening.

Because the liqueur is the only sugar, your choice of curaçao decides the drink. A dry, brandy-based curaçao gives an orange-peel richness and a firm finish, while a sweet triple sec can make it cloying. The lime measure is intentionally smaller than in a daiquiri or gimlet, since there is less sugar to balance. Shake hard and serve very cold in a coupe; the bitters will come forward as the drink sits.

Ingredients

• 60 ml (2 oz) London dry gin
• 22 ml (¾ oz) dry orange curaçao — about 40% ABV
• 15 ml (½ oz) fresh lime juice — strained
• 1 dash Angostura bitters
• 1 dash orange bitters
• 1 cup (about 150 g) ice cubes — for shaking
• 1 lime wheel or twist — for garnish

Method

1. Chill a coupe glass in the freezer or with ice water.
2. Add gin, dry curaçao, lime juice and both bitters to the shaker.
3. Fill the shaker two-thirds with ice and shake vigorously for 10 to 12 seconds.
4. Double-strain into the chilled coupe. The drink should be pale gold and slightly cloudy.
5. Garnish with a thin lime wheel on the rim or a lime twist expressed over the surface.

Tips for success

• Taste before you add more lime. The spec is drier than most sours, and many people find the first sip surprisingly balanced.
• If your curaçao is sweet, increase the lime to 22 ml rather than adding more bitters.
• Two kinds of bitters may seem fussy, but the combination of spice and orange gives the drink its depth.

Substitutions

Dry orange curaçao

Cointreau or another triple sec works; the drink becomes brighter and more citrusy but less rich. Grand Marnier makes it rounder and heavier.

Orange bitters

Leave them out and use 2 dashes of Angostura. The drink will be spicier and slightly less orange-forward.

Lime juice

Lemon softens the drink. Lime is traditional and gives the sharper, cleaner finish this cocktail is known for.

Variations

Pegu Club on the rocks

Strain over one large ice cube in a rocks glass. Shake for 8 seconds instead of 12 to make up for the extra melt.

Troubleshooting

It is too sweet

Your curaçao is sweeter than a dry style. Add 5 to 7 ml more lime, or switch to a drier, higher-proof curaçao.

It tastes harsh

Not enough dilution. Shake hard with plenty of ice until the tin is frosted, and serve straight away.

It is flat and boring

The bitters may be missing or old. Use both kinds, and express the lime twist over the glass for aroma.

Storage

Serve immediately. Curaçao, gin and bitters are shelf-stable; keep them capped at room temperature. Squeeze lime juice no more than a few hours ahead.

Safety notes

About 1.9 U.S. standard drinks per cocktail, because both the gin and the curaçao are around 40% ABV (one standard drink equals roughly 14 g of pure alcohol). For adults of legal drinking age. Do not drink and drive.