Traditionally, the cocktail is made with a base of dry gin, lime juice and a dash of angostura bitters, but Saimai Nantarat, bartender at Bunker bar in Bangkok, has put her own spin to it. Her version uses infused gin, elevating its usual juniper-driven profile with dried chrysanthemum flowers.
Recipe for Pegu Club
Ingredients:
Chrysanthemum-infused gin
Pierre Ferrand Dry Curaçao liqueur
G.E Massenez Cream de Cassis liqueur
Lime juice
Bitter Truth Orange and Angostura bitters
Method:
Step 1: Make the infused gin. Put 50g of dried chrysanthemum flowers in one bottle of Beefeater gin. Leave the infusion in a cooler overnight.
Step 2: Put all ingredients in a cocktail shaker and shake well.
Step 3: Fine strain the liquid into a martini glass. Leave out the ice.
Step 4: Garnish with chrysanthemum flowers and serve.