Pegu Club Cocktail
Unknown, somewhere around 1927 in the Pegu Club in Rangoon, Burma.
First Listed in a Cocktail Book
1927, Barflies and Cocktails by Harry McElhone
The British Empire has had a lot of influence across history, least of all in the drinking cultures of the world both past, present, and future. In the far flung outposts of the Empire in the early 20th century, establishments that served as a reminder of the way things were 'back home' were a welcome relief from those troubled by the stark contrasts between home and away. The elite establishments of the 'gentleman's club' found their way to the outposts, and it was in the Pegu Club in Rangoon, Burma that the Pegu Club Cocktail (or just Pegu Club) was created.
"Barflies and Cocktails" by Harry McElhone (1927)
- 1 dash of Angostura Bitters
- 1 dash of Orange Bitters
- 1 teaspoonful Lime Juice (Rose's)
- 1/6 Curacao (Orange)
- 2/3 Gin
Shake and strain
"Cocktails", by "Jimmy" late of Ciro's (1930)
- 4 parts Dry Gin
- 1 part Curacao
- 1 part Lime Juice
- 1 Dash Angostura Bitters per cocktail
- 1 Dash Orange Bitters per cocktail.
Shake and strain into a chilled cocktail glass
"1700 COCKTAILS FOR THE MAN BEHIND THE BAR", by R. de Fleury (1934)
- 1 Teaspoon Lime Juice
- 1/3 Pollen's Curacao
- 2/3 Coates' Plymouth Gin
- 1 Dash Orange Bitters
- 1 Dash Angostura Bitters
It's up for debate whether or not the original recipe used Rose's Lime Juice, or fresh lime juice, since the original recipe did not specify. Printed recipes after the Pegu Club's 1927 appearance specifically mention fresh lime juice, though.