Bombay Sapphire Pegu Club Cocktail

Detail

Bombay Sapphire Pegu Club Cocktail Cocktail
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Method:
Measure all ingredients into the glass part of a cocktail shaker, fully fill with cubed ice, attach the top section securely,

"Shake really really hard" (until your hand feels like it's getting frost bite or at least your arms are tired!)

Double strain (using a tea strainer) into a chilled or frozen clean coupe glass. Garnish with both orange and lime peel squeezed over drink.

Serve with a smile and enjoy!

Notes:
Founded in the 1920's in the Pegu Club, Rangoon (Burma) for the English army officers. The recipe was first printed in 1927 in Harry McElhone's "Barflies and Cocktails". 3 years later Harry Craddock featured the recipe in his drinks bible "The Savoy Cocktail Book".

Why? I want to rejuvenate this forgotten classic.

Glass Type:   Coupette / Margarita
Garnish:   Orange and Lime peel

Created By:   Sam Carter
Submitted By   Sam Carter

Ingredients

AmountIngredient
50 ml Bombay Sapphire
20 ml Bols - Triple Sec Curacao
15 ml Fresh Lime Juice
1 dash(es) Angostura - Aromatic Bitters
1 dash(es) Angostura - Orange Bitters