When a friend gifted me a copy of the beautiful book Vintage Cocktails, the Pegu Club was one of the first recipes I earmarked to try, even though I was missing a critical ingredient, Orange Curacao. As I worked my way through the simpler cocktails, I waffled on whether to spring for a bottle. I have to admit, when I finally came across Pierre Ferrand Dry Curacao ($30), its nostalgic label and interesting shape were part of what sold me on it. And it turned out to be a surprisingly versatile purchase for my bar. Not only is it specifically called for in a number of classic cocktails, it can also be used as a less-sweet substitute for other orange liqueurs.
The Pegu Club is a lovely, slightly tropical combination of gin, orange curacao, lime juice, and two types of bitters. Its orange color makes you think it will be sweet, but it’s much more tart and bitter than you might expect. In that way, it’s a nice departure from other cocktails associated with tropical locales.
History: Though you may hear the name and think of the New York cocktail bar, the original Pegu Club was actually in Burma, now Myanmar, in southeast Asia. Located just outside of the capital city of Rangoon (now Yangon), it was a gentleman’s club similar to countless others throughout the British Empire where foreigners could go to socialize in the manner to which they were accustomed without the inconvenience of running into any natives. It was probably named for the Pegu River (now the Bago River), which runs through the city. The club opened in 1882, and though the cocktail’s exact origin is unknown, it was popular enough in 1927 to appear in Harry Craddock’s Barflies and Cocktails.
Pegu Club
2 oz. gin
1 oz. orange curacao
3/4 oz. lime juice
1 dash Angostura bitters
1 dash orange bitters
Combine ingredients in a shaker. Add ice and shake until chilled. Strain into a coupe glass and garnish with a lime twist or slice of lime. Sip your cocktail and appreciate the fact that you now know what the capital of Myanmar is.
