Pago Pago Cocktail
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Pineapple wedge on rim
- ABV: 18%
Ingredients
- Havana Club 3 Year Old rum — 1½ oz (45 ml)
- Green Chartreuse liqueur — ½ oz (15 ml)
- Dutch Cacao white crème de cacao — ½ oz (15 ml)
- Lime juice (freshly squeezed) — ½ oz (15 ml)
- Pineapple juice (fresh pressed) — ⅔ oz (20 ml)
How to make it
- SHAKE all ingredients with ice.
- Fine strain into chilled glass.
- Garnish with a pineapple wedge on the rim.
A tropical cocktail with rum and pineapple.
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