Pegu Club（ペグー・クラブ）
Gin, orange curaçao, lime, bitters — the colonial club's signature that became a modern bar's name.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Gin | 60 ml |
| Orange curaçao | 20 ml |
| Fresh lime juice | 15 ml |
| Angostura bitters | 1 dash |
| Orange bitters | 1 dash |
Total volume (pre-dilution)
4 : 1.3 : 1
- 01
Add all ingredients to a shaker with ice.
- 02
Shake until chilled.
- 03
Strain into a chilled coupe. Garnish.
Garnish — Lime wedge · or twist
02Taste profile
- Sweetness
- 55Moderate
- Sourness*
- 67Strong
- Bitterness
- 38Light
- Fruitiness
- 45Moderate
- Herbal*
- 20Light
- Alcohol
- 55Moderate
- Crisp
- 62Strong
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
Served at the Pegu Club in Rangoon, Burma, in the 1920s — the recipe traveled to the Savoy book and then to Saunders's 2005 revival bar.
It is the proto-sour of colonial mixing: citrus + curaçao + bitters, a template that produced half the gin canon.
Origin contested — the entry keeps verified record and received legend distinct.
Sources — Craddock, Savoy (1930) · Difford's Guide
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- The Savoy Cocktail Book
Harry Craddock · 1930 · Book · unverified
- 2/3 gin
- 1/3 orange curaçao
- Lime juice
- Dashes of both bitters
Shake, strain.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
06The map
Ingredients
Spirits
Places
