Tropic Like It’s Hot: A Rum Cocktail
RECIPE: Cynthia Tran for Tratto, San Francisco
Photo: Courtesy of Tratto
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.