There’s not a lot known about the origins of the Pegu Club cocktail—and even the place names involved have changed since its invention. The drink was created in Yangon (formerly known as Rangoon), the commercial capital of Myanmar, (formerly known as Burma). Got that? The site of its invention was an exclusive British lodge called the Pegu Club. After that, it’s a bit hazy: No one knows exactly who concocted the elixir, or when (though it was most likely in the early 1900s). But there are a few certainties about this classic: it’s easy to make, and delicious enough to convert non-gin drinkers to the fold.
Here’s the recipe:
- 2 oz gin
- .75 oz Cointreau
- .75 oz fresh lime juice
- 1 dash orange bitters
- 1 dash Angostura bitters
- Lime wheel, for garnish
- Add gin, Cointreau, lime juice, and both bitters to a shaker tin filled with ice.
- Shake to combine and chill.
- Strain into a Coupe glass, and garnish with a lime wheel.
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