Pago Pago Cocktail
Recipe:
- 45ml golden rum (here 25ml S&C, 20ml Banks 7)
- 15ml fresh lime juice
- 15ml Chartreuse Verte
- 7,5ml white creme de cacao
- 1/2cup (ca. 60-70gr) fresh cubed pineapple
Add the pinapple to your shaker tin, muddle, add the other ingredients, shake on crushed ice until sufficiently chilled, double strain into a cocktail glass, garnish with pieces of pineapple and/or leaves.
As described in the source text (TuxedoNo.2, clear recommendation for more background), it is easy drinkable and yet still has a certain punch (if done with some Jamaican OP). Therefore also the crushed ice in the shaker I think to defuse him for the relaxed Tiki feeling. Personally, I'm not 100% sure with the original cited crushed ice, since so much fresh pineapple brings already a lot of water into the drink. So it's just a fresh, fruity, dry daiquiri style drink with a slightly herbal last third. The Chartreuse is as subtle as you rarely have it otherwise and the cocoa liqueur in particular has an absolute mini appearance at the very back of the finish. Would like both of them to be about 20% more present- Hence my reference to the ice, I would probably shake it with regular ice in the future. Or the other way around, I could imagine 2-3 dashes mole/cacao bitters as an addition. Otherwise a really nice combo!
Source: Tuxedo No. 2, original: “Beach Bum Berry Remixed” by Jeff Berry
