A lime sour with two kinds of bitters, the Pegu Club gives gin a particularly precise frame. Orange curaçao supplies sweetness, while aromatic and orange bitters make the finish more layered than a simple gin-and-lime combination.
The drink takes its name from a colonial officers’ club in what is now Myanmar. Audrey Saunders later made it the namesake of her New York bar, which opened in 2005. This recipe follows her adaptation published by Imbibe. Use a fresh lime and measure the curaçao carefully: both are central ingredients, rather than finishing touches.
Ingredients
Makes one cocktail.
- 2 oz London dry gin
- 3/4 oz orange curaçao
- 3/4 oz fresh lime juice
- 2 dashes Angostura bitters
- 1 dash orange bitters
- Lime wedge, for garnish
Method
- Chill a coupe while you measure the gin, curaçao, lime juice and both bitters into a shaker.
- Fill the shaker with ice, seal it and shake briskly until its exterior feels cold.
- Strain into the chilled coupe without serving ice. Set a small lime wedge on the rim.
Recipe credit: Classic cocktail; this specification is Audrey Saunders’ adaptation, published by Imbibe. Read the recipe at Imbibe.
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