Pegu Club

I started making this drink back when I first heard about it in 2006. I used to favor some pretty hefty proportions, but I’ve tamed my version of the drink down just a little in recent years. This drink was created at the Pegu Club in Rangoon, Burma, probably in the 1920s. According to Harry…

The Pegu Club, a classic cocktail dating to the late-19th and early-20th century, is a precursor to the modern margarita. Here's the recipe.

Classic Pegu Club Cocktail Recipe - How to Make the Perfect Pegu Club at Home #cocktails #cocktailflavors

The Pegu Club is a classic cocktail that was created in the 1920s at a navy officers’ club in Rangoon, Burma. It is traditionally made with gin, citrus, and bitters, and it became popular worldwide when expats visited the club and brought the recipe back home. By 1948, Burma had become an independent country, and the drink had all but faded from memory until Audrey Saunders, owner of the former gin-focused bar in New York City, revived it in 2005 and made it fairly popular in the United…

The Pegu Club cocktail is a classic 1920's gin cocktail that's like none other! It's boozy and sophisticated, with a citrusy herbal finish.

The Pegu Club in Yangon, Myanmar found itself at the center of British social life in 1920s. This drink was their house cocktail.

Half glorified Gimlet, half Gin Sour riff, the Pegu Club is a shaken blend of London Dry gin, orange Curaçao, lime juice, and bitters. Like many culinary and beverage marvels, this cocktail is, unfortunately, a product of imperialism, developed by British occupants in Southeast Asia in the late 1800s. Though largely forgotten about post-Prohibition, the Pegu Club got a second life in the early aughts thanks to the influence of bartender Audrey Saunders and her now-shuttered bar named after…

Everybody loves a good egg bake. I make the veggies and the filling the night before and pour the custard on. in the morning and bake it for 55 minutes to perfection. No bread is required for the Gluten-free folks

How the 19th-century gin sour, the Pegu Club, found new life in New York during the early 2000s, a vodka-dominated era.

This drink, which supposedly originated at the bar of a British private club in the Burmese capital of Rangoon sometime in the 1920s, is squarely in the wheelhouse of the 9-Bottle Bar. It calls for four of the nine bottles, with lime juice as a fifth, acidity-adding ingredient. Being a British invention by way of a steamy ex-colony, the Pegu Club starts with London dry gin and then goes long on both citrus and bitters. In fact, the build is pretty darn close to that of the Margarita.