Pago Pago Cocktail
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A French liqueur made by the Carthusian Monks since 1737 according to the instructions given to them by François Annibal d'Estrées in 1605. It is a distilled alcohol aged with 130 herbs, plants and flowers. The name derived from the monks' Grande Chartreuse monastery in the Chartreuse Mountains. Chartreuse is known to age and improve in the bottle. Green Chartreuse is the original high proof version; 55% ABV.
Crème de Cacao White is a clear liqueur with a milk chocolate flavor, underpinned by faint vanilla and apricot tones.
Also called amber rums, gold rums are medium-bodied rums that get their coloring from added sugars like molasses or caramel. These rums can either be left un-aged or slightly aged in charred oak barrels.
Place pineapple, juice, Chartreuse and creme de cacao in a shaker. Muddle thoroughly. Add rum and ice cubes, then shake. Strain into a chilled cocktail glass. #muddle #shake #straight