Tropic Like It’s Hot: A Rum Cocktail

RECIPE: Cynthia Tran for Tratto, San Francisco

Photo: Courtesy of Tratto

August 30, 2019

A winning mix of white rum, yellow Chartreuse, pineapple sage and Aperol.

San Francisco bartender Cynthia Tran created this cocktail as a vehicle for the pineapple sage growing in her garden. “The aromatics of Aperol and pineapple sage were begging for a light and refreshing rum cocktail,” she says.

Ingredients

1 oz. white rum
1 oz. pineapple sage-infused Aperol
1 oz. yellow Chartreuse
1 oz. fresh lime juice

Tools:shaker
Glass:footed chalice
Garnish:pineapple sage sprig

Preparation

Shake all of the ingredients together with crushed ice. Pour the contents of the shaker into a glass, then garnish.
Pineapple Sage-Infused AperolGently muddle 2 cups of loosely packed fresh pineapple sage and combine with 1 liter of Aperol. Let the mixture infuse for 2 to 3 hours, then strain.