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Pegu Club #1

Sour Dry
2 min
Medium

Created in 1920 at the Pegu Club in Rangoon Burma, and first published in London in 1922 by Harry McElhone

Ingredients

  • 1
    dash
    Angostura Bitters
  • 1.00
    oz
    Cointreau
  • 0.75
    oz
    fresh lime juice
  • 1
    dash
    Orange Bitters
  • 2.00
    oz

How to make

  • Step 1/3

    Combine all ingredients in a cocktail shaker

  • Step 2/3

    Add ice and shake until well-chilled

  • Step 3/3

    Strain into a chilled coupe or cocktail glass

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