The Pegu Club Cocktail
Gin is one of those spirits that it seems a lot of people have an aversion to. I suppose when you think about it, it isn’t too surprising. Juniper, which is one of it’s key flavoring elements, isn’t necessarily something that most people’s palates are familiar with.
When I encounter somebody who indicates that they don’t like gin, I make it a point to find out why. Once we get past the vague generalities of “it tastes nasty”, and “I don’t like eating pine trees”, I try to discover exactly where their previous taste experiences come from. More often than not, the source of their aversion is an unfortunate experience is from a Martini. This is indeed unfortunate, since the Martini (which we will cover in a future installment) is a wonderful cocktail, when properly made. The problem however is that even a proper Martini is not something I would foist upon an unsuspecting neophyte. It is a full-on cocktail that should only be attempted once the training wheels are off. But another unfortunate part of this, is that most Martini’s these days are simply a glass of cold gin. Yeah, there is usually a whisper of vermouth in there somewhere, but not nearly enough to really make a difference.
Of all the spirits (brandy, gin, rum, tequila, whiskey, and vodka), gin is essentially the only one that is not traditionally expected to be enjoyed “neat”. Granted, the modern gin Martini is pretty close to this, but that’s probably why most people have moved away from gin, and request their’s made with vodka instead. Gin however is a wonderful cocktail spirit, in fact I would argue that it is probably the best cocktail spirit. The challenge for me then, is to present a gin-phobic drinker with a gin cocktail that they will actually like. Fortunately, I’ve got many to choose from. Today I’d like to introduce you to one that I think has a wonderful flavor profile.
Pegu Club
- 2 ounces gin
- 3/4 ounce orange curaçao
- 3/4 ounce lime juice
- 1 dash Angostura bitters
- 1 dash orange bitters
Stir with ice. Strain into a cocktail glass. Garnish with a lime peel.
When properly made, this drink has a nice citrusy backbone to it, with a hint of spice. The gin itself is barely noticeable, and provides the complexity that makes everything work well together.
Not only is this drink fairly old, it also has been pretty much forgotten over the last few decades. This drink was originally the house drink at the Pegu Club, which was a British establishment in Rangoon during the 20s. It is a rare treat to find a bartender who knows how to make this drink, much less has heard of it. Hopefully this will be changing, due in part to the newly open “Pegu Club” in New York, where you can obviously find one of these on almost every table.
Is Cointreau or Triple Sec a suitable substitute for the curaçao here?
Also, where do you get your orange bitters? I’ve made Charles Baker’s recipe, but I doubt my version is completely authentic because I can find no source for Seville orange peel, only for sweet orange peel.
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