Pago Pago Cocktail

Difford's Guide
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Serve in a

Coupe glass

Garnish:

Pineapple wedge on rim

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 1/2 fl oz Bacardi Gold rum
1/2 fl oz Green Chartreuse liqueur
1/2 fl oz Dutch Cacao white crème de cacao
1/2 fl oz Lime juice (freshly squeezed)
2/3 fl oz Pineapple juice (fresh pressed)
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Review:

A Pineapple Daiquiri with two liqueurs giving a herbal chocolate influence.

History:

Adapted from Jeff Berry's Beachbum Berry Remixed, and, according to Jeff, originally from a 1940 book called The How and When by Hyman Gale and Gerald F. Marco (although it doesn't appear under this name in our 1945 Third Revised Edition of the book).

Nutrition:

There are approximately 203 calories in one serving of Pago Pago Cocktail.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
Easy Jigger
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