{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"","title":"The Piña Verde","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/612e552895f9ec00136d5a16/1630594720502-92dfe195fdc7691aa03fd690aa99d64c.jpeg?height=200","description":"

Modern classics, Carthusian monks, and Universal Studios? They’re all on the agenda today, as we’re joined by Erick Castro, host of the Bartender at Large podcast and proprietor of San Diego’s Raised by Wolves, to learn the story of his Chartreuse-laced Piña Verde. Listen on to discover the recipe for Castro’s creamy, tropical creation — and don’t forget to like, review, and subscribe! 

 

Erick Castro’s Piña Verde Recipe 

 

Ingredients 

 

- ½ ounce fresh lime juice 

- 1 ½ ounces pineapple juice (50:50, Dole:fresh) 

- ¾ ounce Coco Lopez 

- 1 ½ ounce Green Chartreuse 

- Garnish: pineapple fronds or mint sprigs. 

 

Directions 

 

1. Add all ingredients to a shaker with some pebble ice. 

2. Whip shake for 10 seconds. 

3. Strain into a chilled Pearl Diver glass. 

4. Top with more pebble ice and garnish with pineapple fronds and/or mint sprigs. 

 

A huge thanks this week goes out to Cocktail College producer Darby Cicci and Shane Firek for laying down the killer intro for today’s episode!

 


","author_name":"VinePair"}