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Pigou Club

(recipe, Jacob Grier)

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  1. 1¾ oz. London dry gin
  2. ¾ oz. Crème de Pamplemousse Rose
  3. ½ oz. lime juice
  4. 1 dash Angostura bitters
  5. 1 dash orange bitters
  6. Lime peel, for garnish


  1. Shake the gin, liqueur, lime juice, and bitters with ice. Strain into a chilled cocktail glass, and garnish with a lime peel.