[Recipe] Pegu Club by Hnin Pwint Aye from Rangoon Tea House (Bangkok)

The Pegu Club has long stood as one of the earliest expressions of a Burmese-born cocktail, dating back to the 1920s. This updated version by Hnin Pwint Aye of Rangoon Tea House uses Burmese sweet black tea, orange liqueur, and a touch of brown sugar brûlée.

Ingredients:

30ml Gin 

20ml Homemade Burmese Tea & Orange liqueur 

15ml Fresh lemon juice 

10ml Palm sugar 

Garnish with Lemon brûlée (sliced lemon coated with sugar then torched)

Make the Burmese Tea & Orange Liqueur:

2 Whole oranges (peels only)

5g Burmese sweet black tea

150g Sugar

500ml White grain spirits (or vodka)

Pinch of salt

Place orange peels, tea, sugar, spirits, and salt into a vacuum bag. Sous Vide at 65°C for 2 hours. Once the sugar has fully dissolved, strain the mixture through a fine sieve. Store in the chiller.

Method:

Add all ingredients into a cocktail shaker, shake with ice then strain into a Nick & Nora glass and garnish with a slice of lemon brûlée.