The Pegu Club is a classic cocktail that was created in the 1920s at a navy officers’ club in Rangoon, Burma. It is traditionally made with gin, citrus, and bitters, and it became popular worldwide when expats visited the club and brought the recipe back home. By 1948, Burma had become an independent country, and the drink had all but faded from memory until Audrey Saunders, owner of the former gin-focused bar in New York City, revived it in 2005 and made it fairly popular in the United States again.
Add gin, orange curaçao, lime juice, aromatic bitters, and orange bitters to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Using a Hawthorne and fine mesh strainer, strain into a Nick & Nora glass.
Garnish with lime twist.