I was recently researching bitters for an upcoming Calgary Herald column. Keen to try a new drink with bitters that used gin (not vodka; I feel like I’ve been giving vodka too much play recently) I stumbled across the Pegu Club on the Internet.
Never heard of it? Neither had I. The drink is appropriately exotic — it was popular among British soldiers in Rangoon (then Burma) in the 1920s — and it combines ingredients that should go well together: gin, orange liqueur, lime juice and bitters. It’s also strong, so be careful!
- 2 oz London dry gin (I used Bombay Sapphire)
- 3/4 oz Grand Marnier (I used Cointreau)
- 3/4 oz lime juice
- 1 dash Angostura bitters
- 1 dash orange bitters
- Orange wheel garnish
Shake everything with cracked ice, then strain into an ice-filled rocks glass. Garnish with an orange wheel.