Pago Pago

1½ oz. amber Puerto Rican rum
½ oz. lime juice
½ oz. Green Chartreuse
¼ oz. white crème de cacao
3 cubes pineapple

Combine ingredients in a cocktail shaker with ice and shake until chilled.
Double strain into a chilled coupe glass.

Muddle the pineapple first, or use 1/2 oz pineapple juice.

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