According to tiki legend Jeff ‘Beachbum’ Berry, the Pago Pago cocktail was originally featured in a 1940 book called The How and When by Hyman Gale and Gerald F. Marco.
Jeff revived the long-lost cocktail in his own 2013 cocktail recipe book Beachbum Berry Remixed.
A fruity, herbal and potent cocktail that benefits, in our opinion, from a full-bodied ‘light’ rum. We have chosen Plantation 3 Stars, a blend of Jamaican, Trinidadian and Bajan rums. Feel free to experiment - a white agricole rhum we think would be super interesting.
Green Chartreuse is a French herbal liqueur that has been made to the same recipe by Carthusian monks for nearly 4 centuries. It is 55% ABV (110 proof) and adds complex aniseed and spice notes to the drink.
Freshly squeezed lime juice is essential and, if possible, slow juiced pineapple juice is also best. If you are unable to freshly juice pineapple then try to source 100% pressed in carton.
We think some of our other aromas will work beautifully with this cocktail - bergamot, passion fruit, rosemary e.g.
INGREDIENTS:
Fresh Lime Juice : 15ml / 0.5oz
Fresh Pineapple Juice : 25ml / 1oz
Creme De Cacao Blanc : 7.5ml / 0.25oz
Green Chartreuse : 7.5ml / 0.25oz
Light Rum : 45ml / 1.5oz
METHOD:
Add all ingredients to a cocktail shaker.
Shake with cubed ice for 10 seconds.
Fine strain into chilled glass.
Garnish, present and serve.
Add Flavour Blaster Citrus Aroma bubble
