Forget Strawberries And Jungle Juice - This Old-School Daiquiri Deserves Your Glass - Tasting Table

"Muddle fresh pineapple in the bottom of your shaker - this is the fruity heart of the drink. Add aged rum, fresh lime juice, green Chartreuse (a spicy-minty French herbal liqueur), and crème de cacao. Shake it hard, pour it into a coupe. Take a sip and see for yourself. The first hit should be bright and citrusy. Then it gets herbaceous. The finish is rounded off with just a slight hint of chocolate."

"Essentially, it drinks like a boozy, fruity bonbon with a botanical edge. Sophisticated without being fussy, complex without being busy - it's exactly what a warm-weather cocktail should be. A few small choices here can push this from a good cocktail to a great one. Rum selection matters more than people expect."

"Pago Pagos are best done with a well-aged rum as the base, like Havana Club 7 or Bacardi 8. The cocktail really benefits from the funky, fruity depth of pricier bottles here, so if you've been saving those for a worthy drink, this is it. A four- or seven-year-aged rum like a Flor de Caña 4 also works well if that's what you have on hand - just don't use white rum."

"Next, the pineapple. In a pinch, you can sub freshly muddled pineapple chunks for pineapple juice, but it'll make a thinner, waterier result that doesn't quite hold together the same way. The same goes for the lime - you'll want to squeeze it fresh for maximum brightness. On the Chartreuse front, don't skimp or su"

Pago Pago is a tiki cocktail created in 1940 and later gained wider attention during a tiki revival. The drink is made by muddling fresh pineapple, then adding aged rum, fresh lime juice, green Chartreuse, and crème de cacao. The mixture is shaken hard and poured into a coupe. The flavor starts bright and citrusy, then becomes herbaceous, and finishes with a rounded, slight chocolate note. The cocktail is described as sophisticated without being fussy and complex without being busy. For best results, use well-aged rum such as Havana Club 7 or Bacardi 8, avoid white rum, use freshly squeezed lime, and prefer muddled pineapple over pineapple juice.

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