The Pegu Club cocktail originated in Burma as a slice of British imperialism: something served to colonial businessmen and military officers at the Pegu Club on the outskirts of Rangoon. The original recipe called for 2 ounces London dry gin, 3/4 ounce orange curacao, 3/4 ounce lime juice, 1 dash Angostura bitters, and 1 dash orange bitters. Since I don’t have the orange bitters yet, I decided to cut the lime and gin with egg white instead. Much like the foam on top of your cappuccino, egg whites in cocktails add volume to the drink, creating a creamy texture that helps cut the acidity of the lime by incorporating that acid into it’s foam structure. For more on the science behind this, read this article.
2 parts gin
1 part orange liqueur
1 part lime juice
1 egg white
|Our cat, Heimdall, decided he wanted to join us. Do not add cat to the drink.|
Combine all ingredients except the ice in a shaker. Shake vigorously for a few seconds until a nice froth forms. Add ice and shake again, but gently this time to preserve the foam, until a little condensation begins to form on the outside of the shaker.
This Pegu Club variant is very tasty. Lime and gin is a classic combination, and it doesn’t disappoint here. The acidity of the lime brings out the herbal notes in the gin, and the addition of the egg white cuts the acidity and gives the Pegu Club a smooth texture.
This cocktail evokes the warm clime of Yangon (f/k/a Rangoon) where it was developed, even though it’s a frozen wasteland here in Wisconsin. Since I made this drink, the temperatures here have been on the rise, and the Pegu Club may very well be the reason. There you have it, folks. Beat the polar vortex; make yourself a Pegu Club.
|I can feel the snow melting already!|
If you make any of the cocktails or infusions mentioned in this blog, or if there’s anything else that you’d like me to know about, feel free to send me an email at email@example.com or leave a comment below.
Next week: the White Lady and a Tropical Anise Infusion!