A summery twist on a classic cocktail.
Are you familiar with the Pegu Club Cocktail? I wasn't until last week, when I was trying to find a springtime, gin-based cocktail for my podcast, Alphabet Soup. Each episode, Autumn and I have a segment called Cocktail Memoirs, where we tell stories (both good and bad) about life or our week through an interpretive cocktail.
For tomorrow's episode, we had a listener request that we make a cocktail perfect for spring and all the changes it brings. She also requested that it be ginspirational, meaning gin-based and delicious.
The Pegu Club Cocktail fits that bill perfectly. It's a combination of gin, orange liquor (triple sec, cointreau), bitters and lime juice. It gets its origins in Burma's Pegu Club, a club outside of Rangoon. Though it's considered a hot-weather cocktail already, I was maybe a little anxious for warm weather and decided to add peach as a nod to summer.
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Peach Pegu Club Cocktail
- 2 ounces gin
- 1/2 ounce triple sec or cointreau
- 1/4 ounce Peachtree
- dash of Angosturra bitters
- dash of orange bitters
- squeeze of lime juice
- Combine all ingredients in a cocktail shaker and fill with ice. Shake vigorously for 1 minute. Strain and pour into a coup glass. Garnish with a lime peel or raspberry.
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