Pago Pago

1½ oz. amber Puerto Rican rum
½ oz. lime juice
½ oz. Green Chartreuse
¼ oz. white crème de cacao
3 cubes pineapple

Combine ingredients in a cocktail shaker with ice and shake until chilled.
Double strain into a chilled coupe glass.

Muddle the pineapple first, or use 1/2 oz pineapple juice.

Expense Account

1 oz Aged Rum
½ oz Calvados
½ oz Bénédictine
1 Dash Absinthe
1 Tsp Maple Syrup
2 Dashes Orange Bitters

Swirl the a dash of absinthe in a glass until well-coated. Add the ice and set aside.

Combine the remaining ingredients in a mixing glass and gently stir with ice until well-chilled. Empty the ice from the glass and strain the cocktail into it. Garnish with an orange twist or a cherry.

El Metropolitano

2 oz tequila
1/2 oz orgeat
2-3 dashes chocolate bitters

Combine over ice.

Named for the hotel at which the Japanese delegation of 1860 stayed, near Jerry Thomas’s bar where the Japanese Cocktail was created.

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