Pago Pago
The Pago Pago is a tropical, herbal tiki cocktail made with Gold Rum, Pineapple, Lime Juice, Green Chartreuse and White Crème de Cacao. It is muddled and served in a coupe glass, about 25% ABV.
- Method
- Muddled
- Glass
- Coupe glass
- Served
- Martini
- Strength
- About 25% ABV
- Family
- Tiki
- Flavour
- Tropical, herbal & floral
Ingredients
- 45mlGold Rum
- 3 chunksPineapple
- 15mlLime Juice
- 15mlGreen Chartreuse
- 7.5mlWhite Crème de Cacao
How to make it
- Muddle the pineapple thoroughly with the lime juice and liqueurs in a shaker.
- Add the rum and ice, shake until cold, and double-strain into a chilled coupe.
- Garnish with a pineapple wedge.
Tip: Press gently when you muddle. Crushing herbs too hard releases bitter flavours.
About the Pago Pago
The Pago Pago appeared in the 1940 cocktail book The How and When. Jeff "Beachbum" Berry later included it in Beachbum Berry Remixed, bringing its unusual pairing of Chartreuse and cacao back to tiki bars.
Missing something?
- No Gold Rum? Use Aged Rum
- No Gold Rum? Use Dark Rum (Heavier molasses notes)
- No Pineapple? Use Pineapple Juice (About 30ml per 4 chunks; less body when blended)
- No Lime Juice? Use Lime (Squeeze fresh: 1 lime gives about 25 ml)
- No Lime Juice? Use Lemon Juice (Softer, different aroma)
- No Green Chartreuse? Use Yellow Chartreuse (Sweeter, milder and lower proof)
- No White Crème de Cacao? Use Brown Crème de Cacao (Same flavour, darker colour)
All swaps for Gold Rum, Lime Juice and Green Chartreuse
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