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.
More than a fruity addition.
The fruit element shapes much of a cocktail: its colour, texture and balance of sweetness and acidity. Give that choice the same attention as the spirit. Start with the character you want in the glass, then choose the Pago flavour that suits it.
Pineapple gives a daiquiri a tropical accent. Mango brings roundness alongside lime and tequila. Cranberry suggests a different direction, with citrus, herbs or bitters. Tomato takes a deliberately savoury path, as in a Bloody Mary served with brunch.
Pago in cocktail-bar culture.
Pago has a longstanding connection with European hospitality and identifies bars, restaurants and hotels as an important setting for the brand. Its own Cocktails & More recipe book reflects that relationship with the bar.
Our Green Acres brand page shows bartenders at work during the International Wörthersee Cocktail Cup 2011, in a short edit of the PagoFruitJuice film. It is a look back at cocktail craft: mixing, finishing and presenting, with Pago on the bar.
Your signature is in the balance.
Our pineapple daiquiri and mango margarita are complete starting points for your menu. Taste the combination with your chosen rum or tequila and the fresh citrus you use. Then record the measures, glassware, ice and garnish, so your guest receives the same considered serve whoever is behind the bar.
Keep the finishing touches purposeful. A thin lime wheel, a small herb garnish or half a salted rim can be enough. Everything you add should support the aroma, flavour or first sip.
Alcohol-free deserves the same care.
A good alcohol-free aperitif deserves a proper place on the drinks list. Our cranberry–rosemary fizz combines fruit, fresh lime, sparkling water and a restrained herb garnish. Serve it in suitable glassware, with fresh ice and the same care as your other cocktails.
Choose a small, clear selection rather than a long list of similar drinks. A tropical cocktail, a savoury classic and a considered alcohol-free choice give your guests distinct flavours to explore.
