Pig Latin from Jayce McConnell of Edmund’s Oast in Charleston
Photo by Callie Cranford

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1 cocktail

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

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