Pegu Club recipe
I recently discovered this cocktail and I've enjoyed my various attempts at making it, but I'm curious if there is any general consensus on the actual proportions, because I've found the recipe to be different at every online cocktail resource I've tried. The amount of lime seems to be the main sticking point, with some recipes calling for equal parts lime and orange curacao and others as little as a teaspoon lime. My problem is that I've never actually had this drink made by a professional, so I have no idea if what I've settled on is what it's supposed to taste like (not that that's going to stop me from making it my way, but I'm curious what the standard is, if there is one).
Personally, I've come down in the middle: 1/2 oz lime, 3/4 oz orange liquor (I use Grand Marnier), 2 oz of gin (Beefeater), Angostura and Regans Orange bitters.
Here are three examples of the different recipes you'll find on the web:
2 ounces London dry gin
3/4 ounce orange curacao
3/4 ounce lime juice
1 dash Angostura bitters
1 dash orange bitters
•2 oz gin
•3/4 oz orange liqueur
•1/2 oz lime juice
•2 dashes Angostura bitters
•lime wedge or peel for garnish
1 dash Angostura bitters.
1 dash orange bitters.
1 teaspoonful lime juice. (4 dashes)
1/3 curacao. (1 oz)
2/3 dry gin (2 oz)
I would refer your #1. Here's mine:
Pegu Club, [Pink]
2 oz Gin
3/4 oz Triple sec
1/4 oz Campari (optional)
3/4 oz Lime juice
2 ds Fee WBA bitters
I haven't tried lots of others. I personally think it takes equal parts lime to sweet in order to keep it from being too sweet. The Campari is a nice twist, and even non-Campari drinkers have liked it. The spicy bitterness of the Fee WBA bitters is nice too.
It's such a personal preference isn't it?
Robert Hess has convinced me that Curacao adds a 'rustic' note to the Pegu Club, and that both Angostura AND orange bitters are needed in this drink.
•2 oz gin (I use Gordons)
•3/4 oz Orange Curacao or Triple Sec ( I use Bols)
•1/2 oz lime juice
•1 dash Angostura bitters
•1 dash Regan's Orange Bitters
The Angostura to me is the key. It turns the lime and Cointreau into a grapefruit flavor. The orange bitters only adds an extra element to the complex citrus flavor already there. I've had it both ways and I never seem to miss or rejoice the absence or presence of orange bitters.
I go with something similar to the first one you posted (1 1/2:1/2:1/2 with 2 dash Angostura).
I have had the 3rd one you posted and it is way too sweet for my liking.
The Chow Hound recipe posted in the reply is also of this too sweet form, plus blue curaçao completely goes against the history of this drink.