New Pegu Cocktail
Thomas J. Story
AuthorBrittany Naing

This bracing and refreshing cocktail from Brittany Naing, assistant general manager and bar manager at The Dutchess, in Ojai, is a creamy riff on the cocktail 
invented at the eponymous British gentleman’s club in Yangon, Myanmar.

This recipe, and others like it, can be found in the article “Do-Ahead Skewers and Sides Make This the Easiest Barbecue Menu of the Summer.”

How to Make It

1

Make the Lemon and Orange Syrup: Use a peeler to remove citrus peels, being careful not to get any pith. Cut pieces into 2 inch pieces. Juice the citrus and set aside 1 cup.

2

Place peels and sugar in a small pot. Using a muddler or wooden spoon, muddle peels and sugar, then stir every 10 minutes to release more oils from the citrus peels. Repeat until the mixture looks and feels like wet sand. This will take at least an hour.

3

Add the 1 cup of the citrus juice to sugar and peels. Set the pot over medium heat to melt the sugar, stirring occasionally, but do not allow to boil. Strain liquid into a nonreactive bowl or heatproof glass container and cool liquid. Leftover syrup can be refrigerated for about 30 days.

4

Make the drink: Add all ingredients to a shaker with ice and shake until incorporated. Strain into a coupe glass and garnish with a dehydrated orange wheel.

Ingredients

For the Lemon and Orange Syrup
 3 lemons
 3 medium oranges
 1 cup sugar
For the Cocktails
 2 oz Future Gin
 ¾ oz fresh lime juice
 ½ oz Lemon and Orange Syrup (ingredients above; recipe above right)
 3 dashes orange bitters
 2 dashes Angostura bitters

Directions

1

Make the Lemon and Orange Syrup: Use a peeler to remove citrus peels, being careful not to get any pith. Cut pieces into 2 inch pieces. Juice the citrus and set aside 1 cup.

2

Place peels and sugar in a small pot. Using a muddler or wooden spoon, muddle peels and sugar, then stir every 10 minutes to release more oils from the citrus peels. Repeat until the mixture looks and feels like wet sand. This will take at least an hour.

3

Add the 1 cup of the citrus juice to sugar and peels. Set the pot over medium heat to melt the sugar, stirring occasionally, but do not allow to boil. Strain liquid into a nonreactive bowl or heatproof glass container and cool liquid. Leftover syrup can be refrigerated for about 30 days.

4

Make the drink: Add all ingredients to a shaker with ice and shake until incorporated. Strain into a coupe glass and garnish with a dehydrated orange wheel.

New Pegu Club Cocktail

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