Go Back

Coche Comedor's Pago-Pago

Print Recipe
Prep Time 1 minute
Servings: 1 cocktail
Course: Drinks
Ingredients Method

Ingredients
  

  • 1 1/2 oz Rhum Clement VSOP
  • 1/2 oz Green Chartreuse
  • 1/2 oz lime juice
  • 2 1/2 (+) oz Giffard Créme de Cacao
  • 4 1-inch fresh pineapple chunks
  • mole bitters, atomized
  • 1 hibiscus umbrella, for garnish

Method
 

  1. Combine all liquid ingredients as well as the pineapple chunks in a shaker. Muddle the fruit with the liquids.
  2. Add ice and shake well until frothy and cold, about 15 seconds.
  3. Spritz the inside of a couple glass with mole bitters twice.
  4. Double strain the cocktail into the couple, making sure you catch all the lovely foam!