The Pegu Club

Ingredients

Condiments
- 3/4 oz Lime juice

Beer, Wine & Liquor
- 1 dash Angostura bitters
- 1 dash Bitters, orange
- 3/4 oz Curacao, orange
- 2 oz Gin

Found on thekitchn.com

Ingredients

2 ounces gin
3/4 ounce orange curaçao
3/4 ounce lime juice
1 dash orange bitters
1 dash Angostura bitters

Nutrition

low-fat low-sodium fat-free low-fat-abs sugar-conscious low-potassium kidney-friendly vegan vegetarian pescatarian dairy-free wheat-free egg-free peanut-free tree-nut-free soy-free fish-free shellfish-free pork-free red-meat-free crustacean-free celery-free mustard-free sesame-free lupine-free mollusk-free no-oil-added kosher Per serving, based on 1 servings. (% daily value) Calories168 Fat0 g (0.1%) Saturated0 g (0%) Carbs4.3 g (1.4%) Fiber0.6 g (2.4%) Sugars2.3 g Protein0.3 g (0.6%) Sodium1.6 mg (0.1%) Nutritional data provided by

Serves: Serves 1

thekitchn.com

338 0 2017-08-03 02:51:17

Title:	The 9-Bottle Bar Recipe: The Pegu Club — Drink Recipes from The Kitchn
Descrition:	This drink, which supposedly originated at the bar of a British private club in the Burmese capital of Rangoon sometime in the 1920s, is squarely in the wheelhouse of the 9-Bottle Bar. It calls for four of the nine bottles, with lime juice as a fifth, acidity-adding ingredient.

The Pegu Club

Condiments
- 3/4 oz Lime juice

Beer, Wine & Liquor
- 1 dash Angostura bitters
- 1 dash Bitters, orange
- 3/4 oz Curacao, orange
- 2 oz Gin

The first person this recipe

thekitchn.com

338 0

Found on thekitchn.com

Site Name

The Kitchn

Site Title

The 9-Bottle Bar Recipe: The Pegu Club — Drink Recipes from The Kitchn

Site Description

This drink, which supposedly originated at the bar of a British private club in the Burmese capital of Rangoon sometime in the 1920s, is squarely in the wheelhouse of the 9-Bottle Bar. It calls for four of the nine bottles, with lime juice as a fifth, acidity-adding ingredient.

The Pegu Club

The 9-Bottle Bar Recipe: The Pegu Club — Drink Recipes from The Kitchn

This drink, which supposedly originated at the bar of a British private club in the Burmese capital of Rangoon sometime in the 1920s, is squarely in the wheelhouse of the 9-Bottle Bar. It calls for four of the nine bottles, with lime juice as a fifth, acidity-adding ingredient.

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