I took the Pago Pago structure swapped out the two liqueurs (Chartreuse + cacao) for the ones in the Brooklyn (Picon + Maraschino). Since Pago Pago is the capital of American Samoa, I kept the island theme and named it after a village there, Fagatogo. The idea stemmed from how well Picon works with pineapple and how Trader Vic frequently utilized Picon in his mid-century tropical drinks.
2 oz Plantation Original Dark Rum
1 1/4 oz Pineapple Juice
3/4 oz Lime Juice
1/2 oz Luxardo Maraschino Liqueur
1/2 oz Amer Picon (or Torani Amer)
Shake with ice, strain into a Tiki mug, fill with crushed ice, garnish with mint, and add a straw.