Apparently, the L.A. Times has decided to get serious about cocktails, or at least writer Betty Hallock has. She recently wrote an excellent article about the resurgence of Gin. (OK, Gin has been resurging for some time now, but we are talking about a newspaper here!) It’s a nice read, and is really an excellent distillation of the challenges and pitfalls of Gin, as well as the incredible variety and versatility as well. She has good sources and communicates their expertise very clearly, without dumbing it down. (h/t: Show Me Vegan, who sure knows how to lead off a series on Gin cocktails!)

The relevant passage in this article is Ms. Hallock’s description of The One True Cocktail:

…the Pegu Club cocktail, the signature quaff of the late-1800s Rangoon hangout for Brit colonialists. It’s gin, lime juice, orange Curaçao, Angostura bitters and orange bitters. The drink — refreshing and snappy with its bitter and citrus components — had slipped into obscurity, though now it might as well be the poster drink of the cocktail culture. It’s a purist’s drink, but it also comes across as modern.

I’ll pick nits in that she gives no ratios, and she uses the Pegu Club’s practice of Angustora and Orange Bitters. But the last sentence beautifully captures why I obsess over this cocktail so much and evangelize its spread. Thanks, Betty.