Cocktail · American Samoa
Pago Pago Rum Punch
Pago Pago Rum Punch recipe from American Samoa: dark rum, pineapple, lime and coconut water. Exact oz/ml measures and full method.
- Yield
- 1 cocktail
- Prep time
- 5 minutes
- Glassware
- Tiki mug
- Base
- Rum
Ingredients
- 2 oz (60 ml) dark rum
- 1.5 oz (45 ml) pineapple juice
- 0.75 oz (22 ml) fresh lime juice
- 3 oz (90 ml) coconut water
Garnish
Pineapple wedge
How to make it
- 1Chill a tiki mug and measure each ingredient.
- 2Add dark rum, pineapple juice, lime juice and coconut water to an ice-filled shaker and shake hard for 12 seconds.
- 3Strain into the tiki mug over fresh ice.
- 4Finish with a pineapple wedge and serve immediately.
The story behind Pago Pago Rum Punch
Coconut water gives this American Samoa house punch its clearest island cue, with pineapple and lime keeping the dark rum fresh rather than heavy. It is designed as a cold, juicy serve for the close of a humid Pacific afternoon.
This is a Where It's Five house creation inspired by local ingredients and drinking traditions, not a historic national cocktail.