Pegu Club
A signature drink of the British officers' club in Rangoon, Burma, this classic 1920s cocktail is a sophisticated variation of the Gin Sour. It perfectly balances floral gin with tart lime, sweet orange curaçao, and a complex dash of bitters.
What it tastes like
The aroma is dominated by sharp lime and botanical juniper, followed by a punchy, citrus-forward palate. The orange curaçao provides a moderate weight to the mouthfeel, while the dual bitters create a dry, spice-driven finish. It is a crisp drink with a clear acidic structure and a light herbal backbone.
Flavour profile
Ingredients
- London Dry Gin1.5 oz
- Orange Curaçao0.75 oz
- Fresh Lime Juice0.75 oz
- Angostura Bitters1 dash
- Orange Bitters1 dash
- Lime Wedge1 wedge
Preparation
- 1
Chill a coupe glass in the freezer for a few minutes.
- 2
Combine the gin, orange curaçao, lime juice, Angostura bitters, and orange bitters in a cocktail shaker.
- 3
Fill the shaker with ice and shake vigorously for about 15 seconds until the tin is frosted.
- 4
Strain the cocktail into the chilled coupe glass.
- 5
Garnish with a lime wedge on the rim.
Substitutions
- London Dry GinPlymouth Gin — This creates a slightly earthier profile with a softer, less aggressive juniper bite.
- Orange CuraçaoCointreau — Cointreau makes the drink drier and provides a cleaner, more intense orange flavor.
- Orange CuraçaoGrand Marnier — The brandy base of Grand Marnier adds a richer, oaky weight and a darker color.
- Lime JuiceLemon Juice — Lemon juice results in a brighter, more floral acidity that is less sharp than lime.
Variations
Tequila Pegu
Replace the gin with Blanco Tequila to introduce agave notes and a peppery finish that complements the lime.
Spiced Pegu
Increase the Angostura bitters to three dashes to deepen the spice profile and add a reddish tint to the cocktail.