1 1⁄2 oz Gin
3⁄4 oz Orange Curaçao
3⁄4 oz Lime juice (or 1/2 for a sweeter drink)
1 ds Orange bitters, Regans' orange bitters (or Angostura Orange)

Shake, strain, up, cocktail glass

Cocktail summary
Created by
Pegu Club, Rangoon (Yangon), Burma
Is of
unknown authenticity
4 stars
3.5 stars
(37 ratings)
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From other users
  • Used even less lime -- 3/8 oz — ★★★★
  • Made w 1/2 oz lime & seemed a bit unbalanced, but still not overly sweet...would've been 2 stars but added 1/4 oz Benedictine and 1/4 oz Cointreau (per drink), then one more dash bitters; these mods brought it up to a 3. — ★★★
  • Not much flavor
  • After reviewing and experimenting with various recipes, I reduced the lime juice to 1/2 oz. (as suggested here) and boosted the curacao (I used Giffard Curaçao Triple Sec) to 1 oz. The result was just right for my taste.
  • Excellent and balanced. A classic for a reason.
  • 2 oz Tanqueray, 3/4 oz lime, 1/2 oz PF dry curaçao, 1/4 oz 2:1 simple, 1 dash Angostura, 1 dash orange bitters.
  • Year Round Gin use Old Tom gin
  • Followed the recipe in the comments with navy strength Plymouth (and, accidentally, 1/2oz lime). Well balanced, each ingredient present.
  • Try with grapefruit liqueur
  • My standard recipe: 1.5 oz gin, 3/4 oz triple sec, 0.5 oz lime, 2 ds angostura
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Dan commented on 10/10/2010:

Edited to add references, history, and an alternative ratio.

Just made this as 1.75 oz Beefeater, .5 oz Lime Juice, .25 Creole Shrubb, 25 oz Falernum and 1 dash Ango. Much improved if I do say so myself.

Wonderful recipe in Drink Magazine calls for 2 oz high proof london dry (I like martin miller westbourne strength), 2/3 oz. orange curaçao, 1/3 oz. lime, and liberal 1-2 dashes each aromatic and orange bitters. Color is a beautiful ruby grapefruit color. Delicious and elegant.