Pago Pago

1½ oz. amber Puerto Rican rum½ oz. lime juice½ oz. Green Chartreuse¼ oz. white crème de cacao3 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.

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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