Saturday, July 07, 2012

Guest Bram Meehan: Pegu

Refreshing Beverage of the Week
This cocktail (rhymes with "Magoo") has its origins in the days of the British Empire, at the Pegu Club in Rangoon, Burma. Ideal for summer evenings, it will convert those who don't like gin.

This recipe comes courtesy of Doug Winship's Pegu Blog. His proportions are different than others you might run across — I use this to make two drinks.

3 oz. Bombay Saphire Gin
1 oz. Cointreau
1 oz. Real Lime Juice
2-4 Dashes Angostura Bitters

Combine ingredients in a shaker over crushed ice, shake vigorously.

If you're feeling ambitious — and authentic — shake with a fresh egg white.