The Pago journal
At the table. Behind the bar.
Stories of flavour, cocktail craft and hospitality. For those who make even the small moments feel special.
Mocktails for hospitality
Alcohol-free cocktails with Pago: five ideas for your menu.
From mango and ginger to a Virgin Mary: five mocktails with clear measures, straightforward methods and short descriptions for your drinks list.
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Understanding the label
Fruit juice, nectar and fruit drinks: what is the difference?
What does the label tell you about fruit content, concentrate and sugar? A practical guide with examples from Pago’s published product information.
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For bartenders & mixologists
Alcohol-free on the drinks list: apple and cranberry.
Two alcohol-free Pago serves for bartenders and mixologists, with practical notes on measures, ice, garnish and clear drinks-list descriptions.
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For breakfast managers & buyers
Pago for hotel breakfast: flavours and purchasing.
A practical guide for breakfast managers and hotel buyers: eight Pago flavours, cases of 12 × 20 cl, exact article codes and clear ordering arrangements.
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Behind the bar
Pago for cocktails: fruit with a purpose.
A good cocktail starts with considered choices. Fruit, balance and the details that help bartenders and mixologists give a serve their own signature.
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Hotels & gastronomy
From breakfast to aperitif: the art of thoughtful service.
The luxury of a good hotel often lies in small, consistent choices. Give Pago a recognisable place at breakfast, in the guest room and in the lounge.
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Buy Pago for your business.
Green Acres supplies Pago to hotels, restaurants, cafés and bars in the Netherlands. Explore the pack sizes and trade ordering options.