Now and then I re-discover a drink I’d almost forgotten and find it’s worthy of a repeat. So, here’s one from the vaults …
I love the classic cocktails! They have stood the test of time, and they are hard to improve on. The Pegu Club is one of these, dating back to the early decades of the 20th century. Or maybe the late 19th.
Named for the colonial-era Pegu Club in Rangoon (now Yangon), Burma (now Myanmar – or something). Place names may come and go, but this little concoction is rock-solid, unchanging and really, really good.
Gin-based, of course, it’s got that sweet/tart flavor profile that works so well in so many cocktails. And so refreshing! If it worked in the steamy Burmese rain forests, it’s going to work in a steamy Middle Tennessee – or even semi-steamy as spring approaches.
Pegu Club
2 ounces gin
¾ ounce orange curacao (any triple sec will do, but orange curacao gives the drink a nice golden color)
½ ounce lime juice
2 dashes orange bitters
1 dash Angostura bitters
Combine all the ingredients, shake ‘til it’s good and cold, and serve straight up.