From the Pago Pago restaurant, Tucson, Arizona, circa 1963.

Ingredients

• 0.75
  oz
  of Lime juice
• 0.75
  oz
  of White Grapefruit Juice
• 1
  oz
  of Orange juice
• 0.75
  oz
  of Honey
• 1
  dash
  of Angostura Aromatic Bitters
• 1
  oz
  of Dark (Black Blended) Rum
  (Jamaican)

Steps

• Blend without ice and pour into pilsner glass filled with crushed ice.