Pago Pago

Pago Pago

Pago Pago
1½ ozs. golden rum
½ oz. fresh lime juice
½ teaspoon green Chartreuse
¼ teaspoon white crème de cacao
½ oz. pineapple juice
Shake well with ice. Strain into prechilled cocktail glass. Pineapple comes through beautifully.

For this recipe I used Ron de Jeremy, Meaghers crème de cacao, and canned pineapple juice.

Just based on the ingredients I figured this would be a very tasty drink. But unfortunately the Playboy Host & Bar Book cuts the key flavour ingredients down to a sixth of their amounts in the traditional recipe, and it just ends up bland.

The original recipe, as recovered from 1940’s The How and When by Jeff “Beachbum” Berry uses ounces instead of teaspoons for the Chartreuse and cacao, as well as muddling fresh pineapple chunks instead of using pineapple juice. I tried a second one using the classic proportions (but still using canned pineapple juice, since I didn’t have an fresh pineapple handy) and it was a huge improvement.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.

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