The first recording of this cocktail is in Henry MacElhone’s 1927 book, Barflies and Cocktails. However, the Pegu Club originated at the private men’s club of the same name in Rangoon, Burma, modern day Yangon, Myanmar. This drink was their signature cocktail and was enjoyed by the members who predominately British senior government and military officials, and prominent businessmen.
The Pegu Club cocktails modern day revival is largely due to Audrey Saunders’s New York City bar by the same name. It opened in 2005 and further galvanized the early 2000s craft cocktail movement in New York City. It quickly became one of the most influential cocktail bars in the world which created modern classics like the Old Cuban.
Note: this cocktail is extremely dry, to soften it use sweetened lime juice instead of fresh or add .25 oz of simple syrup, if desired.
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