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!
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.
Coupette / Margarita
Orange and Lime peel Sam Carter