The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

The Local Palate
Search
Newsletter
Tequila / 7.24.15

Pig Latin

Pig Latin
Photo by Callie Cranford

Serves
1 cocktail

from Jayce McConnell of Edmund's Oast in Charleston, South Carolina

Ingredients

1½ ounces t1 Reposado Tequila

½ ounce Giffard Pamplemousse Grapefruit Liqueur

¾ ounce lime juice

¾ ounce Creme de Violette

5 dashes Peychaud's Bitters

Directions

  1. Pour tequila, Pamplemousse and lime juice into cocktail shaker. Shake and double-strain over large ice cube in old fashioned glass.
  2. Gently add Creme de Violette to settle on bottom.
  3. Float bitters on top.

Recommendations for You

The Berlin Wall The Berlin Wall Garden Paloma Garden Paloma Waking the Dead (An Agua Fresca) Waking the Dead (An Agua Fresca) Basil Cranberry Margarita Basil Cranberry Margarita