Friday, December 17, 2010

Pago Pago Cocktail

Pago Pago Cocktail (1940)

3 Squares of fresh pineapple
1/2 oz fresh lime juice
1/2 oz green Chartreuse
1/4 oz white creme de cacao
1 1/2 oz gold Puerto Rican rum

Place pineapple, lime juice, Chartreuse and creme de cacao in a cocktail shaker. Muddle thoroughly. Add rum and ice cubes. Shake well, then strain into a chilled cocktail glass.

This is one I've been wanting to try since reading a "Repeal Day" post at "A Mountain of Crushed Ice", where Mozart Dry was suggested as a replacement for the white creme de cacao. Finally haven gotten around to picking up a fresh pineapple, and with new bottle of gold rum to play with, I was excited to give it a try.

I'm not very familiar with tiki, but this drink seems straightforward enough and resembles a classic cocktail. This recipe is from Beachbum Berry's "Remixed" book, he did a great post on some of the drink's background here.

For me, the Mozart Dry was just perfect with this. You know when you get those great "nose" flavors after a drink, and find yourself puffing like a bull through your nose to keep them going? That was where I happily found myself here. Good stuff.


  1. I had some friends over last night that like cocktails that are less spirit forward, so I remembered this one. I made it with the Trader Vic Chocolate liqueur and topped it off with some Bob's chocolate bitters. I think you are right that this drink almost smells better than it tastes! I think I drank three of them!

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