Issue No. 31 —

Pago Pago Cocktail

  • 1 1/2 oz gold rum
  • 1/2 oz lime juice
  • 1/4 oz white crème de cacao
  • 1/2 oz green Chartreuse
  • 3 muddled pineapple slices

Muddle pineapple thoroughly.

Add all ingredients and shake with ice.

Strain into chilled cocktail glass.

I garnish with pineapple slices and pineapple leaves. I do this cocktail with crushed ice in a collins glass sometimes.

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