The recipe
- 2 ozGin60 ml
- ½ ozOrange curaçao15 ml
- 1 tspRose’s lime juice
- 1 dashAngostura bitters
- 1 dashOrange bitters
How to make it
- 1Shake everything with ice.
- 2Strain into a chilled coupe.
Variations: The version most bars serve now, popularized by Audrey Saunders’s Pegu Club in New York, uses much more fresh lime: about 2 oz gin, ¾ oz curaçao and ¾ oz lime juice.
McElhone gives two-thirds gin and a sixth curaçao, with a teaspoon of Rose’s; the amounts are scaled to a 3 oz glass. The Savoy (1930) asks just for “lime juice”.
The ratio
4 : 1 : ¼
In parts, a Pegu Club is 4 gin, 1 Curaçao and ¼ lime cordial. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
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