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Pago Pago

Anytime · Classic/vintage · Fruity (e.g. Pornstar Martini)

4.2 97 ratings

Ingredients

3 wedge Pineapple (fresh)
1 1/2 oz Aged rum (6-10yr)
1/3 oz Chartreuse Green
1/3 oz White crème de cacao
1/3 oz Pineapple juice
1/2 oz Lime juice

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of pineapple wedge or edible flower.

Method

  1. 3 MUDDLE pineapple in base of shaker.
  2. 4 Add other ingredients and SHAKE with ice.
  3. 5 FINE STRAIN into chilled glass.

Garnish

  1. 6 Garnish with with pineapple wedge on rim or float edible flower.

Flavour profile

History

A Pineapple Daiquiri with herbal, chocolatey flavours from two liqueurs. (Use 20ml (⅔oz) juice if using pineapple juice instead of fresh pineapple).

This cocktail originates from The How and When, a book by Hyman Gale and Gerald F. Marco, featured in the "Tropical Specialities" section of their 1940 second edition. Pago Pago Cocktail ½ ounce Lime Juice ⅓ ounce Green Chartreuse 1 dash Crème de Cocoa 1 stick Pineapple 1½ ounces Red Ronrico Rum Instructions call for muddling the pineapple, then shaking the ingredients by hand and straining into a cocktail glass.

Created by Jeff “Beachbum” Berry