Inspired by the Don's Mix #2 (Don's Spices) in the Nui Nui, I plugged them into the 1940 Pago Pago in place of the Green Chartreuse and crème de cacao. Created for the Russell House Tavern fall 2014 menu.
1 1/2 oz Old Monk Rum (or El Dorado 12 Year)
1 oz Pineapple Juice
3/4 oz Lime Juice
1/2 oz St. Elizabeth Allspice Dram
1/2 oz Vanilla Syrup
1 dash Angostura Bitters
Shake with ice and strain into a rocks glass (also works in a Collins or Tiki mug), fill with crushed ice, and garnish with 2-3 dash Angostura Bitters and a pineapple wedge.