Invented in Burma, at a British club called the Pegu Club, this tropically-tinged cocktail found its way into the Savoy Cocktail Book. It’s pleasantly tangy and fruit-forward. The ingredients come together in the glass, resulting in a savvy cocktail with gentle citrus notes. One sip and you’ll understand why it’s still a cocktail classic!
2 ounces London dry gin
3/4 ounces triple sec, preferably Pierre Ferrand Curaçao or Cointreau
1/2 ounce freshly squeezed lime juice
1 teaspoon simple syrup (optional)
1 dash aromatic bitters
1 dash orange bitters
1. Put the gin, triple sec, lime juice, simple syrup (if using), and both bitters, in a cocktail shaker. Fill two-thirds with ice, cover, and shake until well-chilled, about 15 seconds.
2. Strain into a chilled cocktail glass or coupe.
Original Author: Produced by David and published on 27/04/2020 Source