Name: Pago Pago
Total time: 4 min
Cuisine: Cocktail
Ingredients: 4 wedge Pineapple (fresh); 45 ml Aged rum (6-10yr); 10 ml Chartreuse Green; 10 ml White crème de cacao; 15 ml Lime juice; 7 drop Daiquiri bitters

Pago Pago
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Glass:

Serve in a Coupe glass

Ingredients:
4 wedge	Pineapple (fresh)
1 ¹⁄₂ fl oz	Caribbean blended rum aged 6-10 years
¹⁄₃ fl oz	Green Chartreuse (or alternative herbal liqueur)
¹⁄₃ fl oz	Giffard White Crème de Cacao Liqueur
¹⁄₂ fl oz	Lime juice (freshly squeezed)
7 drop	Difford's Daiquiri Bitters optional

Read about cocktail measures and measuring

Prepare:

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

How to make:

MUDDLE pineapple in base of shaker.
Add other ingredients and SHAKE with ice.
FINE STRAIN into chilled glass.

Garnish:

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

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A Pineapple Daiquiri A Pineapple Daiquiri with two liqueurs contributing herbal chocolatey flavours. (If you only have pineapple juice rather than fresh pineapple to hand, then use 20ml (⅔oz) of juice in place of the 4 wedges.

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History:

Adapted from Jeff Berry's book Beachbum Berry Remixed, and, according to Jeff, originally from the "Tropical Specialities" section in the 1940 book The How and When (second edition) by Hyman Gale and Gerald F. Marco.

Pago Pago Cocktail
½ ounce Lime Juice
⅓ ounce Green Chartreuse
1 dash Crème de Cocoa
1 stick Pineapple
1½ ounces Red Ronrico Rum
Muddle pineapple and shake by hand.
Then strain into Cocktail Glass.
Hyman Gale and Gerald F. Marco, The How and When (second edition), 1940

More cocktails by Jeff “Beachbum” Berry

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

20.6 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 9 comments for Pago Pago.
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Simon Difford

8 hours ago

Pago Pago seems to be in the news, so I thought it was a good time to test my recipe. My conclusion, a well-aged rum works best, and the Chartreuse and cacao dominated the previous recipe. And bring on the Daiquiri Bitters! For the record, the previous recipe:
45 Gold rum (3 year old)
20 Pineapple juice
15 Green Chartreuse
15 White crème de cacao
15 Lime juice

Vera Lycaon

29th November 2025 at 09:32

Not necessarily *more* than the sum of its parts - but between the chartreuse, chocolate, rum, lime and pineapple, that in itself more than suffices to make for a tasty and interesting tipple. A solid four and a half stars.

Caitlin Eisner

18th November 2025 at 02:49

Works well together in a really strange way. Genuinely surprised people said it didn't work.

Dávid Ugróczi

20th July 2025 at 12:02

It's kinda hard to explain but it tastes like a tropical bonbon with herbal filling. Probably one of the most unique tiki-esque cocktails that I've ever tried.

Henry Tran

6th April 2025 at 13:01

Tried both Jeff Berry's Beachbum Berry Remixed and this recipe, but have to say, not my favorite. But drinkable. 7.5ml of Green Chartreuse was enough to make this drink herbal.

Avery Garnett

30th May 2023 at 16:33

It's nice, just really not...exciting or in any way memorable.

Alexis MARCIENNE

9th September 2022 at 07:20

I usually swip the Havana with a Dark Rum and the result is stunning!

G. M. Genovese

5th February 2022 at 23:07

Solid 4-star recipe. All flavors at surprisingly apparent expression. I'd maybe sub a distinctive Jamaican rum (Doctor Bird?!) for whatever the intended brand is. (5 Feb 2022, 6:07p)

Florian Ruf

29th October 2021 at 12:42

The chocolate blends astonishing good with Chartreuse, a real positive surprise.

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