Pago Pago Cocktail

Difford's Guide
Discerning Drinkers (42 ratings)

Serve in

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 Light gold rum (1-3 year old molasses column)
1/2 fl oz Green Chartreuse (or alternative herbal 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 (freshly extracted/pressed/squeezed)
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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:

203 calories

Alcohol content:

  • 1.7 standard drinks
  • 21.88% alc./vol. (43.76° proof)
  • 24.1 grams of pure alcohol
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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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
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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