Pago Pago
Gold rum, lime and pineapple with green Chartreuse and crème de cacao. A 1940s tropical drink.
Shaken · Coupe · Medium · about 3 minutes · about 21% ABV
Ingredients
- 45 ml Gold rum
- 15 ml Fresh lime juice
- 15 ml Pineapple juice
- 7.5 ml Green Chartreuse
- 7.5 ml Crème de cacao
- Pineapple leaf (garnish)
Method
- Chill the glass
- Pour 45 ml gold rum into the shaker
- Add 15 ml fresh lime juice
- Pour 15 ml pineapple juice into the shaker
- Pour 7.5 ml Green Chartreuse into the shaker
- Pour 7.5 ml crème de cacao into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Use white crème de cacao.
About the Pago Pago
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Pago Pago FAQ
What's in a Pago Pago?
45 ml gold rum, 15 ml fresh lime juice, 15 ml pineapple juice, 7.5 ml green chartreuse, 7.5 ml crème de cacao, garnished with pineapple leaf.
How strong is a Pago Pago?
About 21% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Pago Pago?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Pago Pago in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
