So the story goes, this classic dates back to the early 1920′s and was served at Burma’s Pegu Club in Rangoon, Burma to men of elite status within the government and such. This gin-based gem is simple to make but is full of complex and robust flavors. Our bartenders picked Martin Miller’s Gin as the base for its botanical complexity and mixably higher proof. If you’ve never tried it on its own, be sure to ask for a small pour on the side. Recipe after the jump.