Pacifico Recipe
Make Pacifico Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare the rim (optional)
If you want a salty-pepper rim, combine the fine sea salt and cracked black pepper on a small plate. Moisten the edge of a chilled coupe or rocks glass with a lime wedge, then dip the rim into the salt-pepper mixture to coat evenly. Set the glass aside.
- 2
Build and shake
Add the reposado tequila (2 oz), freshly squeezed lime juice (0.75 oz), coconut water (1 oz), pineapple juice (1 oz), agave syrup (0.5 oz), Yellow Chartreuse (0.25 oz), and 2 dashes Angostura bitters into a cocktail shaker. Add a generous scoop of ice (about 1 cup) and seal the shaker.
- 3
Shake
Shake vigorously for 10–15 seconds until the shaker is cold to the touch and well chilled, and the outside shows condensation. This both chills and properly dilutes the cocktail.
- 4
Double strain and serve
If you used fresh pineapple juice (which can have pulp), double-strain the cocktail through a fine-mesh strainer into the prepared glass (or a chilled coupe/rocks glass filled with fresh ice if you prefer it on the rocks). If no pulp, a single strain is fine.
- 5
Finish and garnish
Express a lime peel or squeeze a fresh lime wedge over the drink to release oils, then drop the garnish into the glass or place the dehydrated lime wheel on the rim. Optionally, float a light pinch of fine sea salt on top to enhance the flavors.
- 6
Serve immediately. The Pacifico is balanced between bright lime, tropical coconut and pineapple, the warmth of reposado tequila, floral-herbal lift from Yellow Chartreuse, and a hint of bitterness from Angostura.
