In the 1920s, the Pegu Club was a bar in Rangoon, Burma (at the time a British colony) that served a drink of the same name. And while this drink was popular through the ‘30s, it largely died out after World War II.
Thankfully, the cocktail revival of the past few years has brought this classic drink back into the light. And furthering its new notoriety, there’s a Pegu Club bar in New York City that pays homage to the Burma original and makes some tasty cocktails.
2 ounces gin
3/4 ounces orange curaçao
1/2 ounce lime juice
1 dash Angostura bitters
1 dash orange bitters
Shake with ice, and strain into a cocktail glass.