Pegu Club Cocktail
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[http://www.ardentspirits.com/ Joy of Mixology, Gary Regan, Clarkson Potter Publishers, New York, USA 2003] | [http://www.ardentspirits.com/ Joy of Mixology, Gary Regan, Clarkson Potter Publishers, New York, USA 2003] | ||
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Revision as of 20:20, 17 April 2006
Contents |
Created by
Unknown, somewhere around 1927 in the Pegu Club in Rangoon, Burma (now Yangon, Myanmar)
First Listed in a Cocktail Book
1927, Barflies and Cocktails by Harry MacElhone
History
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.
Recipes
Recipe #1: Original Recipe, "Barflies and Cocktails" in 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
Recipe #2: Joy of Mixology, Gary Regan
- 2oz Gin (60ml)
- 1oz Triple Sec (30ml)
- 1/2oz fresh lime juice (15ml)
- Angostura bitters to taste
- Orange bitters to taste
Shake and strain into a chilled cocktail glass
Contentious Issues
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.
References
Drinkboy
Joy of Mixology, Gary Regan, Clarkson Potter Publishers, New York, USA 2003]
