Pago Pago

Pineapple and green Chartreuse is one of our favorite flavor combinations, albeit a rare one. Thank goodness for the Pago Pago, a 40s tiki recipe that – in this perfected incarnation from Jeff “Beachbum” Berry’s Beachbum Berry Remixed – is the best representation of this delicious combo, with a touch of white chocolate for added complexity and interest.

Canned pineapple juice is decent enough in this recipe. However, if you have access to ripe, fresh pineapple, do use it here! Older versions of the recipe even called for fresh pineapple to be muddled right in the shaker. It’s much harder to correctly measure, but absolutely divine when done right. Three or four 1-inch cubes ought to do it.

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If you have fresh pineapple, begin by muddling in a shaker. Top with the remaining ingredients (including pineapple juice, if you’re not using fresh), add ice, and shake. Strain (double-strain if using fresh pineapple) into a chilled cocktail glass, and garnish with fresh pineapple and pineapple leaves.

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