Facebook Print Email WhatsApp Updated: 01/23/24 Table of Contents In 1903, at the illustrious Savoy Hotel in London, Ada “Coley”...
Published: 02/28/24
Crafted with precision, the Pegu Club cocktail is made with gin, orange curaçao, fresh lime juice, Angostura bitters, and orange bitters.
Originating in the 1920s within the distinguished confines of the Pegu Club, an esteemed Gentlemen’s club nestled in the heart of British colonial Rangoon, Burma. Named after the Pegu River, a prominent waterway in Burma, the Pegu Club attracted an elite clientele of British officials, military personnel, and esteemed businessmen, lending an air of exclusivity to the libation bearing its name.
The first documented appearance of the Pegu Club cocktail was in Harry MacElhone’s 1923 book, Harry of Ciro’s ABC of Mixing Cocktails. Notably, the original recipe featured preserved lime juice, a testament to the ingenuity of mixologists during an era marked by limited access to fresh ingredients. Subsequently, the cocktail found its place in 1930’s The Savoy Cocktail Book, by Harry Craddock, solidifying its status as a revered classic.
The Pegu Club cocktail underwent a notable resurgence in the early 2000s, spearheaded by the visionary bartender Audrey Saunders. Saunders embarked on a mission to revive this classic cocktail, establishing the eponymous Pegu Club bar on West Houston Street in New York City. The inception of New York City’s Pegu Club marked a pivotal moment in the cocktail revival in the early 2000’s, as it garnered acclaim and recognition from esteemed publications such as The New York Times. Credited with propelling the cocktail revival to new heights, the Pegu Club swiftly ascended to prominence, earning accolades as one of the preeminent cocktail bars globally. The New York Times lauded its transformative impact, affirming its status as a trailblazer in the realm of mixology: “kicked the cocktail revival in New York City into high gear when it opened in 2005 and quickly became one of the most influential cocktail bars in the world”.
The Pegu Club bar shuttered its doors in 2020, citing challenges exacerbated by the COVID-19 pandemic and accompanying restrictions.
60 ml gin
22.5 ml orange curaçao
22.5 ml fresh lime juice
1 dash Angostura bitters
1 dash orange bitters
Ice
Garnish: lime wedge
Add the gin, orange curaçao, fresh lime juice, Angostura bitters, and orange bitters into a cocktail shaker.
Add ice and shake for 10-12 seconds, until chilled.
Strain into a coupe glass.
Garnish with a lime wedge.
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