"The U.S. imperialist ethos of the period, and of tiki culture, is written right into the Pago Pago's very name: It's the capital of American Samoa, which was colonized in 1900."
"This could be a Donn the Beachcomber drink. He's best known for using dual citrus and layering a lot of different flavors."
"Originally, the recipe called for Ronrico's 'Red' expression, a 90-proof, dark, heavy-bodied rum."
"For his first iteration of the drink, McGee's Pago Pago called for a four-year Flor de Caña gold rum from Nicaragua, a brand popular with tropical bartenders at the time."
Paul McGee discovered the Pago Pago cocktail while creating a menu for Three Dots and a Dash in 2013. The drink, originally credited to Ronrico rum in 1940, features rum, green Chartreuse, lime, pineapple, and crème de cacao. McGee has served various versions at his bars in Chicago and Brooklyn. The cocktail's name references Pago Pago, the capital of American Samoa, reflecting the U.S. imperialist ethos of tiki culture. McGee's adaptations highlight the drink's layered flavors and connections to tiki traditions.
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