The Pegu Club was the British officers' club in Rangoon (now Yangon, Myanmar) during the colonial era. The house cocktail bearing the same name appeared in print in 1927 in Harry Craddock's Savoy Cocktail Book, became famous, then fell out of fashion for decades, then was revived in 2005 when Audrey Saunders opened a New York bar named after it. Today it is back in the working bartender's repertoire. The Southeast Asian origin makes it particularly resonant in KL and Singapore.

Ingredients

  • London Dry gin 60ml
  • Orange curaçao (Pierre Ferrand Dry Curaçao or similar) 22.5ml
  • Fresh lime juice 22.5ml
  • Angostura bitters, 1 dash
  • Orange bitters, 1 dash
  • Lime wheel to garnish

Method

  1. Add all ingredients to a shaker over ice.
  2. Shake hard for 10 to 12 seconds.
  3. Double-strain into a chilled coupe.
  4. Garnish with a lime wheel on the rim.

The curaçao question

Most modern recipes call for "orange curaçao" or "triple sec." There is a quality gulf. Cheap triple sec (Bols, De Kuyper supermarket grade) is one-note and sweet. Pierre Ferrand Dry Curaçao is the modern reference; cognac-based, dry, complex. Cointreau is acceptable but sweeter and less complex than Pierre Ferrand.

For a Pegu Club: use the best curaçao you can. The drink is gin-and-citrus simple; the curaçao is where character comes from.

The two bitters question

One dash each of Angostura and orange bitters. The Angostura gives spice and depth. The orange bitters reinforce the curaçao's orange character without adding sweetness.

Skipping either is a common error. The drink works without them but feels thin. Both are non-negotiable.

What it should taste like

Citrus-forward, with the gin botanicals lifting and the curaçao orange settling underneath. The bitters give a long, slightly spicy finish. Drier than a standard gin sour because the curaçao is doing some of the sweetening work.

The colonial-era context

The drink originated in a British officers' club in Burma during the 1920s, an obviously colonial-era institution. We pour the drink because it is a working classic, but it is worth knowing the history. The Pegu Club building in Yangon still stands and has been restored as a heritage site. The cocktail itself reads as a Southeast Asian variation on the British gin sling tradition.

Variations

Calamansi Pegu Club: swap lime for calamansi. The Malaysian limau version reads even more Southeast Asian.

Pegu Club Royale: top with 30ml of chilled prosecco after straining. Lifts the drink, adds celebration.

Smoky Pegu: swap 15ml of gin for mezcal. Smoke layered over the citrus.

Related

Frequently asked questions

What glass is the Pegu Club served in?

A chilled coupe. The Pegu Club is shaken hard with ice for 10 to 12 seconds, then double-strained up. A lime wheel sits on the rim. A small Nick & Nora glass works as an alternative. The drink is served cold with no ice in the final glass, so the temperature drops quickly; drink it within ten minutes.

Can I substitute the orange curacao in a Pegu Club?

The curacao matters more than people expect. Pierre Ferrand Dry Curacao is the modern reference, cognac-based, dry, complex. Cointreau is acceptable, sweeter, less interesting. Cheap supermarket triple sec produces a one-note, syrupy drink. The cocktail is gin-plus-citrus simple; the curacao is where character comes from. If you only have Cointreau, drop the volume slightly to 20ml.

How strong is the Pegu Club?

Around 22 to 25 percent ABV in the finished drink. The build is 60ml London Dry gin (around 40 percent), 22.5ml curacao (around 40 percent), 22.5ml lime juice, and two bitters dashes, shaken with ice dilution. It drinks dry and citrus-forward because the curacao does the sweetening, not the lime. Treat it as a medium-stiff aperitif.

Where can I order a Pegu Club in PJ or KL?

At Dissolved Solids in Damansara Kim, 43-1 Jalan SS20/11, Petaling Jaya. Open Tuesday to Sunday, 15:00 to 01:00. WhatsApp +60 11-4008 7607. Also at Soluble Solids in SS2, 50-1 Jalan SS2/24. Open Wednesday to Sunday, 18:00 to 01:00. WhatsApp +60 11-1682 8651. Both bars keep Pierre Ferrand Dry Curacao for this one.

What food pairs with a Pegu Club?

The 1920s Rangoon origin makes it natural with Southeast Asian flavours. Pairs beautifully with light Burmese, Thai, or Malaysian food: pomelo salad, tea-leaf salad, satay, popiah. The citrus and bitters cut through chilli heat. Also strong with raw seafood and ceviche. Avoid heavy red meat, which fights the cocktail's light gin-citrus structure.