Pegu Club

PEGU CLUB

• 1½ oz. / 45 ml. gin

• ¾ oz. / 22.5 ml. dry curaçao

• ¾ oz. / 22.5 ml. fresh lime juice

• 2 dashes Angostura bitters

METHOD
add all ingredients to shaker tin / shake with ice until chilled / fine strain into coupe or Nick and Nora / garnish with “tattooed” lime wedge

ABOUT
Say hello this classic cocktail that dates back to the 1920s, where it was created at the Pegu Club in Myanmar (then Burma). It is very much a lesser known of the dry/sour cocktails, but akin to the daiquiri, gimlet, or margarita. If you like a tart gin drink, this will not disappoint. Cheers y’all!