1/3 jigger Dry Vermouth (1/2 oz Noilly Prat)
1/3 jigger Crème de Cassis (1/2 oz G.E. Massenez)
Juice 1/2 Lime (1/2 oz)
Shake with ice and strain into a cocktail glass.
Two Thursdays ago, I was flipping through the Chicago Bartenders 1945 Bar Guide and spotted the Pago Pago. It was not the Chartreuse-laden Pago Pago from the 1940 The How And When cocktail book, but a brandy and cassis one that seemed less tropical but just as solid.