Pago Pago Cocktail
Fresh muddled pineapple softens a dry gold-rum sour while green alpine herbs and white cacao make the finish stranger and more aromatic.
- Glassware
- Cocktail glass
- Strength
- 14% ABVBefore dilution
- Garnish
-
- Pineapple cube Use one small fresh cube.
- Pineapple leaf Use one clean upright leaf.
Ingredients
- Pineapple 120 ml Loosely fill the measure with roughly 2 cm cubes of ripe fresh pineapple.
- Column-still aged rum 45 ml Use a light gold Puerto Rican-style rum.
- Fresh lime juice 15 ml
- Green Chartreuse 15 ml
- White crème de cacao 7.5 ml
Preparation
- Muddle the pineapple thoroughly in the base of a shaker.
- Add the remaining ingredients and crushed ice, shake hard, and double-strain into a chilled cocktail glass.
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