PEGU

PEGU
1 measure gin
1/2 measure Cointreau
1/2 measure lime juice
Dash of Angostura bitters

Pegu anyone? That's what you likely heard if you visited Burma's Pegu Club in the 1930s. The club in the Far East was a haven for British officers, goverment officials and elite businessmen looking for other "normal" people like themselves. The club itself was named after the Burmese city of Pegu, which served as the capital of the Mon dynasty in the 14th century, as well as the center for Buddist culture.

The PEGU was the Pegu Club's signature cocktail, and though Burma is now known as Myanmar, the PEGU cocktail lives on. It's a gin-based classic and something every gin lover should try.

To make the PEGU, put the ingredients above into a cocktail shaker, including the bitters, add ice, shake and strain into a short cocktail glass. Add ice to the glass and garnish with a slice of lime or lemon.

The sour-tasting PEGU is similar to a gin sour cocktail. It has all of the same ingredients, except for the Cointreau. The French Cointreau, with its subtly sweet orange flavor, is always a good addition to any cocktail. It worked in perfect harmony with the Bombay gin from England in the PEGU. The lime taste was prominent though, despite the two alcohols, and was just a little too much in my opinion. The PEGU is not my favorite gin cocktail, but I enjoyed it. It would be delightful and refreshing on a hot day. It also works as something nice to sip while admiring my new teak floors seen in the picture.

Drink Up^
Cocktail Connie