Empire-building is thirsty business. Way back when, after the British took control of what was then known as Burma in 1852, the colonial rulers and administrators maintained a private club in Rangoon where they could conduct the important business of the empire over strong beverages. And while several enduring drinks came out of the British adventures in Asia--the gin and tonic and pink gin readily spring to mind--the drink named for this club has sparked exceptional interest in recent years, even lending its name to one of New York's most prestigious cocktail destinations.
The Pegu Club is a remarkable and deceptive cocktail. Seemingly a simple mix of gin, lime juice, and orange curaçao, the drink has a flavor that is given robust depth by the addition of two styles of bitters. Rich, tart, and crisp at the same time, the Pegu Club has enamored countless cocktail geeks over the past decade--and while there are several recipes for this drink floating around, they're all variations on the same theme. Each is worth trying to find the one you like best. Try one this weekend and see what all the fuss is about.
About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
- 2 ounces gin
- 3/4 ounce lime juice
- 3/4 ounce curaçao
- 1 dash Angostura bitters
- 1 dash orange bitters
Combine ingredients in a cocktail shaker, and fill with ice. Shake well, and strain into a chilled cocktail glass.