• 2 ounces gin
  • 1 ounce orange curaçao
  • 1 teaspoon lime juice
  • 1 dash Angostura bitters
  • 1 dash orange bitters

Found at The DrinkBoyChannel. He describes it thusly:

Originally the specialty cocktail of the Pegu Club in Burma during the early 1900’s

This drink has unfortunately fallen on tough times, and it is difficult, if not impossible, to find a bartender who knows how to make one, much less has heard of it. It is however a wonderful drink, and well worth re-discovery. When properly made, it should have a bit of a citrus backbone, around which the Angostura and orange bitters are providing some interesting spice. The gin itself is just barely noticeable, making it a great drink for somebody who may not normally tend towards gin based libations. Its overall profile is one of complex but approachable flavors.

Give one a try, and you’ll see why this is on my shortlist of favorite cocktails.

I haven’t tried this, yet but am putting it here as a reminder to do so.

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