Pago Pago Cocktail

Rate this recipe (2 ratings)

Ingredients

Barware

Coupe
Measuring jigger
Muddler
Shaker
Strainer
Fine sieve

Nutrition

193 Calories

Styles & Flavours

Bartender

Pago Pago Cocktail image

Serve in

Coupe

Garnish:

Pineapple wedge on rim

How to make:

MUDDLE pineapple in base of shaker. ADD other ingredients, SHAKE with ice and fine strain into chilled glass.

2 wedge Pineapple (fresh)
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  • ml
  • cl
  • shot
  • part
Bacardi Carta Oro Rum
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  • ml
  • cl
  • shot
  • part
Chartreuse Verte (Green Chartreuse)
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  • ml
  • cl
  • shot
  • part
Creme de cacao liqueur (white)
  • oz
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  • cl
  • shot
  • part
Freshly squeezed lime juice
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  • cl
  • shot
  • part
Chilled water

Comment:

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

Origin:

Adapted from Jeff Berry's Beachbum Berry Remixed, and according to Jeff originally from a 1940 book called The How and When.

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