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The Pago Pago cocktail may be one of the most underrated Tiki Drinks of all time. Jeff the Beachbum Berry has credited this recipe to Ronrico*, and after reviewing some old "Chico Present *RonRico's Mixtro's Guide" that is definitely the oldest published version we've seen to date. Most recipes credit this one to "The How and Why" by Hyman Gale and Gerald Marco, but that is incorrect as they merely copied the entire Tropical Specialties section directly from Ronrico.
The combination of rum, Chartreuse, and White Creme de Cacao makes for an unusual and interesting drink. The Pago Pago recipes are at the very bottom of the description.
Recipes at the bottom of this description
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📝 Recipe(s) 📝
RonRicos Version
Pago Pago Recipe:
3 chunks of fresh pineapple
½ oz lime juice
¼ oz White Creme de Cacao (make your own: • 2 Ways to Make a White... )
½ oz green Chartreuse
*muddle all the ingredients
1 ½ oz Bicardi 8 or another aged Puerto Rican rum
Adapted from Trader Sam's
Pago Pago No 2 Recipe:
¾ oz pineapple juice
½ oz lime juice
¼ oz Creme de Cacao
½ oz Yellow Chartreuse
2 oz a Jamaican rum
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