Master The Classics: Pegu Club

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The Pegu Club was a boys club located in Rangoon, Burma (now known as Yangon, Myanmar) was the center of British social life during the 1920’s. It was opened as a haven for wayward explorers in a time when the British Empire was Colonizing their way across Asia. The Pegu Club was (surprise, surprise) it’s house cocktail.

Time went on and this very dry tipple found it’s way into Harry’s New York Bar and eventually, the owner Harry McElhone published the recipe in his book “Barflies and Cocktails” around 1927. Then in 2005 legendary New York City bartender Audry Saunders opened the Pegu Club in New York City further immortalizing it and solidifying it’s place in cocktail history.

If you haven’t already please check out our official apron sponsor Stagger Lee Goods. They make amazing handmade high quality aprons! here’s a link to their website:

here’s links to the tools I’m using in the episode:

Barfly Shaking Set:
Barfly Hawthorn Strainer:
Barfly Fine Strainer:

Here’s The Specs:

2oz (60ml) Gin
.75oz (20ml) Dry Curacao
.75oz (20ml) Lime Juice
1 Dash Angostura Bitters
1 Dash Orange Bitters

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14 Responses

  1. Steve Perego says:

    Please consider making an episode about the Porto Flip! I think it doesn't get the love it deserves

  2. Kevin Fager says:

    Adding the tasting notes with the cocktail construction was a good choice.

  3. Kevin Fager says:

    Haha. I like to do label out too. I think I'm the only bartender that puts the pour spouts oriented for a righty so the label will face out while pouring. We're all righties and it only takes the recognition of what your doing when you put one on. Fraction of a second.

  4. James Burtton says:

    I've had a really shit week so I'm having one of these to improve the foul mood I've been in.
    Personally, I add a quarter ounce of simple to it just to sweeten it a little and I think it makes the flavours pop a bit.

  5. David James says:

    So where do I go to get a set of coupe glasses like these?

  6. Ian Tallerine says:

    One of my favorites, though I usually use Peychaud's bitters rather than Angostura. For those looking for a bit sweeter cocktail, Triple Sec works well to add a bit of sweetness. Blue Curacao lends a similar flavor and makes a interesting purple-ish color.

  7. Roy Jensen says:

    I made this for the first time last week. I felt it was a little too dry and off balance. Next time I might try a 1/4 oz of simple syrup.

  8. Jorge Milian says:

    So happy I found your channel! Awesome quick and easy to follow videos and some very nice thumbnails too. Subscribed! ๐Ÿ™‚

  9. Zane Moriarty says:

    This is first time I think you tasted a drink without saying โ€œOh yeah,โ€ or some variation of it. The simplicity of this drink was always one of my favorite things about it and itโ€™s actually how ease people into Gin cocktails, though a Paradise isnโ€™t too bad for that purpose either.

  10. Paolo Camero says:


  11. Fowo says:

    Love your videos! Keeping it regular, short and simple, perfect for me!

  12. Aaron Watson says:

    Could you use Cointreau in this cocktail?

  13. Scott Seymour says:

    You should make the Toronto cocktail in an upcoming video!

  14. Ellis Field says:

    Looks awesome and its in my favorite glass the coupe. So many great weather drinks to take you from the bar to the beach served in coupes

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