I'm late to this party, but next up is the pegu cocktail:
1½ oz. gin ½ oz. Cointreau ½ oz. fresh lime juice 2–3 dashes Angostura bitters
You may substitute a generic triple sec for the Cointreau. If you must. (Though cut back on the amount slightly, as Cointreau is a little less sweet than others.)
Do not, under any circumstances, use anything but freshly-squeezed lime juice, from a lime that you sliced open yourself. Rose's is exactly what you want for a gimlet, and exactly what you don't want for a pegu.
See a copy of Hotwired's Cocktail article on the pegu (http://web.archive.org/web/20000523021620/hotwired.lycos.com/cocktail/99/15/index3a.html), courtesy of the Wayback Machine.
Pegu
1½ oz. gin
½ oz. Cointreau
½ oz. fresh lime juice
2–3 dashes Angostura bitters
You may substitute a generic triple sec for the Cointreau. If you must. (Though cut back on the amount slightly, as Cointreau is a little less sweet than others.)
Do not, under any circumstances, use anything but freshly-squeezed lime juice, from a lime that you sliced open yourself. Rose's is exactly what you want for a gimlet, and exactly what you don't want for a pegu.
See a copy of Hotwired's Cocktail article on the pegu (http://web.archive.org/web/20000523021620/hotwired.lycos.com/cocktail/99/15/index3a.html), courtesy of the Wayback Machine.