Pegu 2 ounces gin 1 ounce orange curaçao 1 teaspoon lime juice 1 dash Angostura bitters 1 dash orange bitters Stir with ice. Strain into a cocktail glass.

Pegu
As the British expanded their empire, they took along with them their sophisticated predisposition to elite clubs which the traveling gentlemen could relax and be reminded of their elegance back home, without having to be troubled by the actual surroundings, culture, and inhabitants of these distant lands. Rangoon's Pegu Club was one such establishment.

How and when their signature drink was invented is a bit of a mystery, but it appears to have first shown up in Harry MacElhone's 1927 "Barfiles and Cocktails", and from that time on it would periodically make it's appearance in various cocktail books of the day.

In "Barflies and Cocktails", the recipe for this drink was listed as:

Pegu Club Cocktail
1 dash of Angostura Bitters
1 dash of Orange Bitters
1 teaspoonful Lime Juice (Rose's)
1/6 Curacao (Orange)
2/3 Gin

But in later cocktail manuals of the day, it was listed along the lines of what you see here on the recipe card for this page. It's hard to say if the cocktail as served at the Pegu Club used Rose's Lime Juice, or fresh, but either way this is indeed an intriguing cocktail.

Unfortunately, this drink has fallen on tough times, and it is difficult, if not impossible, to find a bartender who knows how to make one, much less has heard of it. It is however a wonderful drink, and well worth re-discovery. When properly made, it should have a bit of a citrus backbone, around which the Angostura and orange bitters are providing some interesting spice. The gin itself is just barely noticeable, making it a great drink for somebody who may not normally tend towards gin based libations. Its overall profile is one of complex but approachable flavors.

Give one a try, and you'll see why this is on my shortlist of favorite cocktails.