Pegu Club (cocktail)

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Pegu Club
Type Cocktail
Primary alcohol by volume
Served shaken
Standard garnish

lime twist

Standard drinkware
Cocktail Glass (Martini).svg
Cocktail glass
Commonly used ingredients
  • 1 1/2 ounces gin[1]
  • 3/4 ounce orange curaçao
  • 1 teaspoon lime juice
  • Dash bitters
  • Dash orange bitters
Preparation Shake ingredients together in a mixer with crushed ice. Strain into chilled glass, garnish and serve.

The Pegu Club or the Pegu is a gin-based cocktail that was the signature drink of Burma's Pegu Club.[2] The club was located just outside Rangoon, and its membership comprised only foreigners, who were senior government and military officials and prominent businessmen.[3] The recipe appeared in the Savoy Cocktail Book of 1930 by Harry Craddock and was called The Pegu Club Cocktail. However, it appears to be first listed in "Barflies and Cocktails" by Harry McElhone of the famous Harry's New York Bar in Paris. The Pegu is a Burmese river.

The Pegu Club is best served in a chilled glass and is considered a hot weather drink. Its taste is reminiscent of grapefruit and some bartenders will garnish it with a twist of grapefruit peel or slice of fresh grapefruit, although it is commonly served with a slice of lime to complement the lime juice in the drink.

The Pegu Cocktail has all but disappeared from memory in present-day Myanmar, however there has been a resurgence in awareness and availability due to tourism. A version of the cocktail is served at the Governor's Residence Hotel and the historic Strand Hotel in Yangon, as well as the Road to Mandalay, which is an Orient Express cruise boat on the Irrawaddy River. It is also served at the L. A. Athletic Club's 100 year old Invention bar.


  1. ^ Anthony Dias Blue, The Complete Book of Mixed Drinks (HarperCollins, 2011)
  2. ^ Ti Adelaide Martin, Lally Brennan, Tim Trapolin, In the Land of Cocktails: Recipes and Adventures from the Cocktail Chicks (HarperCollins, 2007), 58
  3. ^ Thant Myint-U, The River of Lost Footsteps: A Personal History of Burma (Farrar, Straus and Giroux, 2006), 190
  • Ted Haigh, Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie (Quarry Books, 2009), pp. 226ff.

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