Confessions of a Mixologist: Pegu Club
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.
1.5 oz High-proof Gin
.5 oz Cointreau
.75 lime juice
2 dashes Angostura bitters
2 dashes Orange BittersSimple Steps:
Shake with ice and strain into a coupe. Garnish with a lime peel.