The Pegu Club is a classic gin, curacao, lime, and bitters cocktail with a dry, citrus-forward structure. It is sharper and more aromatic than a simple gin sour because the bitters and orange liqueur add depth.
Chill a coupe glass. Add gin, orange curacao, lime juice, Angostura bitters, and orange bitters to a shaker with ice. Shake until cold, then fine strain into the chilled glass. Serve without garnish.
Serve up in a chilled coupe glass. The drink should look clean and pale amber, with no garnish needed because the bitters and curacao already supply the aromatic detail.
Pair it with spicy curry, grilled prawns, fried seafood, chicken skewers, or citrus-dressed salads. Lime and bitters make it especially useful with heat and salt.
The cocktail is named for the Pegu Club in Rangoon, Burma, and became known internationally through early 20th-century cocktail writing. It is now treated as a benchmark classic for gin-and-lime balance.
Best for classic cocktail service, aperitivo, and menus where a Daiquiri-like structure is wanted with gin and bitters instead of rum.
Gin botanicals lead, curacao brings orange peel sweetness, lime cuts sharply through the middle, and the bitters leave a dry aromatic finish.
Crisp, colonial-era classic, aromatic, and precise.
Adjust the curacao slightly depending on sweetness, but keep the lime bright. Some versions add a small orange twist, but the clean ungarnished serve is more restrained.
24%
⚠️ Alcoholic beverage: not suitable for minors, pregnant individuals, or designated drivers. Please enjoy responsibly.
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