The Colonial Cocktail Recipe From Black Jack

Caribbean flavors inspired mix-master Micah Wilder to add this cocktail to Black Jack's menu. The herbaceous Chartreuse balances the bright, grapey Pisco, and house-made pineapple syrup adds a hint of island warmth. For more 2012 Best Cocktail recipes, click here

Recipe adapted from Black Jack, Washington, DC

The Colonial
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The Colonial from Black Jack, Washington, DC
  • Pineapple syrup
  • ½ cup granulated sugar
  • 1 cup pineapple juice
  • Cocktail
  • Ice
  • 2 ounces Pisco
  • ¾ ounce yellow Chartreuse
  • ¾ ounce fresh lemon juice
  • 4 dashes Peychaud's bitters
Optional Ingredients
  • Pineapple wedge, optional
  1. Make the pineapple syrup: In a small pot set over medium heat, combine the sugar and pineapple juice. Cook until reduced by one-third, about 30 minutes.
  2. Make the cocktail: In a cocktail shaker filled with ice, combine Pisco, Chartreuse, lemon juice, ¾ ounce of the prepared pineapple syrup and bitters, then shake. Strain into a coupe. Garnish with pineapple, if desired.
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