Pago Pago

Written By Al Culliton

By all accounts, this drink was first published in a RonRico rum recipe pamphlet. Presaging the Swampwater’s combination of green Chartreuse, pineapple, and lime, this complex rum sour also features crème de cacao. I added vanilla syrup and fresh mint for our Club version, and I also have a tequila-based version on Gigantic’s spring menu with yellow Chartreuse called Fun in Acapulco!

INGREDIENTS

8-10 mint leaves
¼ oz. crème de cacao
¼ oz. vanilla syrup
1½ oz. white rum
¾ oz. lime juice
¾ oz. pineapple juice
½ oz. green Chartreuse
5 drops saline solution

Garnish: a single mint leaf

ABV LEVEL

Combine mint leaves, crème de cacao, and vanilla syrup in a shaker. Muddle. Add remaining ingredients and ice and shake vigorously for 15 seconds. Double strain into a Nick & Nora glass. Garnish with a single mint leaf.

 
Al Culliton
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