A fun thing about classic cocktails is the history behind them. The Pegu Club was a watering hole in Rangoon, then the capital of Burma (now the city of Yangon in Myanmar). The house cockail was a blend of gin, orange curaçao, lime juice and bitterses (is that the plural of bitters?).There's a lot of discussion about this recipe (check this thread at eGullet if you doubt me). I decided to follow David Wonderich's recipe. It results in what I'd call a "bracing" drink. It's a perfect quaff for Rangoon-hot summer day.
Pegu Club Cocktail
Combine in an iced shaker:
- 2 oz gin (I used Plymouth)
- 3/4 oz lime juice
- 3/4 oz orange curaçao (I used Grand Marnier)
- dash of Angostura bitters
- dash of orange bitters
Shake until well-chilled and the shaker is frosted over. Strain in to a cocktail glass. The mint leaf is a non-traditional garnish, but I thought it looked purty.
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