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Pago Pago seems to be in the news, so I thought it was a good time to test my recipe. My conclusion, a well-aged rum works best, and the Chartreuse and cacao dominated the previous recipe. And bring on the Daiquiri Bitters! For the record, the previous recipe:
45 Gold rum (3 year old)
20 Pineapple juice
15 Green Chartreuse
15 White crème de cacao
15 Lime juice

Not necessarily *more* than the sum of its parts - but between the chartreuse, chocolate, rum, lime and pineapple, that in itself more than suffices to make for a tasty and interesting tipple. A solid four and a half stars.

Works well together in a really strange way. Genuinely surprised people said it didn't work.

It's kinda hard to explain but it tastes like a tropical bonbon with herbal filling. Probably one of the most unique tiki-esque cocktails that I've ever tried.

Tried both Jeff Berry's Beachbum Berry Remixed and this recipe, but have to say, not my favorite. But drinkable. 7.5ml of Green Chartreuse was enough to make this drink herbal.

It's nice, just really not...exciting or in any way memorable.

I usually swip the Havana with a Dark Rum and the result is stunning!

Solid 4-star recipe. All flavors at surprisingly apparent expression. I'd maybe sub a distinctive Jamaican rum (Doctor Bird?!) for whatever the intended brand is. (5 Feb 2022, 6:07p)

The chocolate blends astonishing good with Chartreuse, a real positive surprise.