Thirsty? Make the Bago Cocktail!
This is one of the all-time great gin drinks of any cocktail era that has been brought back to life through the tireless efforts of bar men and women from New York to San Francisco.
The Bago Cocktail
By Brian MacGregor from Wingtip
Over a century ago men of the British military would flock to a legendary club in Rangoon, Burma known as the Pegu Club. They would come to the club to relax, unwind, and drink the great drink of the British Empire, gin. The Club, and its house drink, shared the name of the great river that runs through then Burma, the Pegu. The combination of gin, triple sec, lime, bitters, and sugar is a rare delight to be had for sure.
With the Bago Cocktail I have attempted to re-envision this classic, but without the use of lime juice. To get the acid flavor profile of lime I have elected to use Acid Phosphate, an old time soda fountain ingredient used to deliver an acidic punch without having to use fresh juice. I also adjusted the ratio of the drink’s ingredients: with the absence of fresh lime juice we no longer need as much triple sec, or Luxardo Triplum in this case, to strike the perfect balance achieved in the original Pegu Cocktail. Lastly I added lemon peel syrup as the sweet component, which also adds a touch of acidity and viscosity to the cocktail.
These days, Rangoon is Yangon, Burma is Myanmar, and the Pegu River is the Bago. I hope you enjoy this re-envisioned classic as much as our members at Wingtip!
2 oz No. 3 London Dry Gin
.5 oz Luxardo Triplum
splash of lemon peel syrup
2 Dash of Angostura Bitters
1 Dash of Orange Bitters
5 drops of Acid Phosphate from an eye dropper
Stir and Strain into a large cocktail glass, Garnish with a long lime twist.
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