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Pegu Club #1

Created in 1920 at the Pegu Club in Rangoon Burma, and first published in London in 1922 by Harry McElhone

Prep time
5 mins
Difficulty
Taste
  • Dry
  • Sour

Ingredients

For the recipe

  • 1.00 oz Cointreau
  • 2.00 oz The Botanist gin
  • 0.75 oz fresh lime juice
  • 1 dash Angostura bitters
  • 1 dash orange bitters

How to mix Pegu Club #1

  • Step 1

    Combine all ingredients in a cocktail shaker

  • Step 2

    Add ice and shake until well-chilled

  • Step 3

    Strain into a chilled coupe or cocktail glass

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