By Harry Savory

Created in the 1920s at The Pegu Club, an ex-pat gentleman’s club in Rangoon, Burma. The club was named after the Pegu, a Burmese river, and its members were those Britons who were senior government and military officials at the time.

Harry Savory, Production Manager at The Bevy Store says

“This drink is one of those hidden gems from the 1920s. It’s a classic for a reason and can be made with easy to source ingredients. A good quality gin, mixed with a zingy lift of orange liqueur, lime citrus and Angostura spice. Perfect for slurping quietly as an aperitif before dinner or enjoying more than one with good company. It’s a drink that has travelled the world since its creation and after your first sip, you’ll understand why.”

45ml gin
20ml Cointreau or triple sec
20ml freshly squeezed lime juice
15ml sugar syrup
1 dash Angostura bitters
1 dash Angostura orange bitters


Add all ingredients to a cocktail shaker with cubed ice and shake vigorously for 8-10 seconds. Double strain into a chilled coupe glass and garnish with a fresh lime wedge on the rim of the glass. Serve immediately & enjoy!

Top tips: Freshly squeezed lime juice is a must for this drink.

If that sounds too good to miss but you aren’t a natural recipe follower, you can now purchase the Pegu Club and a wide range of other cocktails from The Bevy Store