Hogo Pogo Recipe
Jamaican Rum, Amaro, Pastis, grapefruit, lemon, anise
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
Combine and shake
Add Jamaican dark rum (1.5 oz), amaro (0.75 oz), pastis (0.25 oz), fresh grapefruit juice (0.75 oz), fresh lemon juice (0.5 oz), and simple syrup (0.25 oz) to a cocktail shaker. Fill the shaker with ice (about 1 cup).
Shake vigorously for 12–15 seconds until the shaker is cold to the touch and a fine dilution is achieved.
Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove small ice shards and citrus pulp.
Garnish & Finish
Rinse glass with absinthe
Pour 0.25 oz absinthe into the serving glass, swirl to coat the interior, then pour out (leave a thin aromatic coating).
Express oil from a grapefruit twist over the surface of the cocktail by holding the twist skin-side down and giving it a firm squeeze to release the oils, then drop the twist into the drink.
Serve immediately. The finished drink should show a subtle anise note from the pastis and absinthe rinse, bright citrus from grapefruit and lemon, and a rounded bitter-sweet backbone from the amaro and Jamaican rum.