My latest article at Culinate takes a look at a few liqueurs that have recently arrived on the market, highlighting three to try and cocktails in which to mix them. Read it here for details on some very good fruit liqueurs and the redemption of crème de cacao and crème de menthe.
The article also includes the recipe for the newest cocktail at Metrovino, a variation on the Pegu Club. The ingredients in a traditional Pegu — gin, lime, orange liqueur, and bitters — combine to create a grapefruit-like flavor, so substituting the excellent Combier Pamplemousse Rose grapefruit liqueur for the orange was one of the first things I tried with the spirit. Such a minor variation in recipe deserves at best a minor variation in name, hence the listing as Pigou Club on our menu. The number of our customers who know about both Pegu and Pigou is sure to be vanishingly small, but the allusion makes me happy.
1 3/4 oz. London dry gin
3/4 oz. Combier Pamplemousse Rose
1/2 oz. lime juice
1 dash Angostura bitters
1 dash orange bitters
Shake all ingredients with ice, strain into a cocktail glass, and garnish with a twist of lime peel.