— No. 116 —

El Matrimonio Clandestino

July 18, 2012

• 2 oz Sauvi­gnon Blanc
• 1 oz Cachaca
• 1/2 oz lime juice
• 1/2 oz sim­ple syrup
• 1/2 oz of pineap­ple juice
• 6–8 mud­dled mint leaves
• 1 pineap­ple wedge for garnish
• 1 pineap­ple leaf for garnish
• 1 pineap­ple mint sprig for garnish

— No. 31 —

Pago Pago Cocktail

September 23, 2010

• 1 1/2 oz gold rum
• 1/2 oz lime juice
• 1/4 oz white crème de cacao
• 1/2 oz green Chartreuse
• 3 mud­dled pineap­ple slices

— No. 24 —

Monk Antrim’s Manila Hotel Mint Julep No. 1

September 21, 2010

• 3 3/4 oz bour­bon or rye whiskey
• 2 bar spoons of Demer­ara rum or Bar­ba­dos rum
• 1/4 oz sugar
• 1 oz water
• 6 sprigs of mint and 1 fresh mint bunch
• 2 slices pineapple
• 4 scar­let cherries