Signature Drink: Kakapo

INGREDIENTS:
• 1.5 oz Plantation 3 Stars rum
• .5 oz Aperol
• 1 oz pineapple juice
• .5 oz lemon juice
• .5 oz Orgeat
• 2 dashes Peychaud’s bitters

DIRECTIONS:
Shake and double strain into your favorite Tiki mug and add ice.

 

Courtesy of Bar Marco, Pittsburgh 

About the Cocktail: Two European beneficiaries of the spice trade are referenced in a split base of gin and rhum agricole; with Greek yogurt, coconut water and makrut lime leaf adding creamy echoes of an Indian lassi.

Pouring Ribbons, a second-story bar in New York City’s East Village, can accommodate groups of 30-40 people; the entire bar can hold 100.

INGREDIENTS
—1.5 oz. Tanqueray gin
—.5 oz. JM Rhum Agricole 100 Proof
—1 oz. coconut water syrup
—.5 oz. lime juice
—1 tsp. Greek yogurt
—1 makrut lime leaf