Pegu (cocktail)

Pegu (cocktail)

The Pegu is a classic cocktail that originated in the 1920s. It is named after the Pegu Club in Rangoon, Burma, where it was first concocted. The Pegu Club was a popular spot for British officers stationed in Burma during the British colonial period. The cocktail is a blend of gin, lime juice, orange curaçao, and Angostura bitters and orange bitters, making it a refreshing and tangy drink.

History

The Pegu cocktail was first mentioned in Harry Craddock's The Savoy Cocktail Book in 1930. Craddock was a famous bartender at the Savoy Hotel in London. The book describes the Pegu as "the favourite cocktail of the Pegu Club in Burma and one that has travelled, and is asked for, around the world."

Preparation

To prepare a Pegu cocktail, the following ingredients are required:

• 1 1/2 ounces of gin
• 3/4 ounce of lime juice
• 1/2 ounce of orange curaçao
• 1 dash Angostura bitters
• 1 dash orange bitters

The ingredients are combined in a cocktail shaker with ice and shaken until well chilled. The cocktail is then strained into a chilled cocktail glass and garnished with a lime twist.

Variations

There are several variations of the Pegu cocktail. Some recipes substitute the gin with vodka or tequila. Others add a splash of soda water for a fizzy twist. The Pegu Club cocktail is a variation that includes egg white for a creamy texture.

In popular culture

The Pegu cocktail has been featured in various forms of media, including books, films, and television shows. It is often associated with the Roaring Twenties and the Prohibition era in the United States.

See also

• List of cocktails
• Cocktail (drink)
• Cocktail shaker
• Cocktail glass