The Pegu Club cocktail is overdue a revival! Gin, orange liqueur, lime juice a bitters make for a perfectly balanced and potent drink.
I feel like it’s time for a cocktail – because this, my friends, has been a very long forthnight indeed. On Easter Monday, our dog Brutus decided that eating a small latex ball was a really good idea… and I think you can probably guess what happened next.
A trip to the emergency vet, an X-ray, emergency surgery to remove the ball and two nights away from us while he recoverd from surgery. Those few days seemed like an eternity of worry and stress – I don’t think I have cried this much in quite some time.
Brutus came back home on Wednesday last week and he seems – fingers crossed – back to being himself. All the more reason to down a couple of cocktails tonight and this little-known gem – the Pegu Club – is perfect for Spring. The Pegu Club was the signature drink of Burma’s (now Myanmar) club of the same name.
It combines gin with orange curacao, lime juice and bitters. I have replaced the curacao with Cointreau but you could also use Grand Marnier. This is a pretty cocktail that looks pretty innocent but is actually quite strong. Serve in a chilled glass, like these beautiful hand blown coupes from White Company – currently on sale.
Pegu Club cocktail
- 60 ml | 2 fl oz gin
- 30 ml | 1 fl oz Cointreau or Grand Marnier
- 15 ml | 1 tbsp lime juice
- dash Angostura bitters
- dash orange bitters
- lime twist to garnish
- Put the gin, Cointreau and lime juice in a cocktail shaker half filled with fresh ice.
- Shake well until the cocktail shaker is frosty.
- Strain into a chilled martini or coup glass. Garnish with lime twist.
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