Ingredients:

  • 0.5 oz spiced rum
  • 0.5 oz coconut rum
  • 0.5 oz melon liqueur
  • 0.5 oz blue curaçao
  • 1 oz pineapple juice
  • 1 oz fresh sweet and sour mix
  • 1 oz lemon-lime soda
  • 1 maraschino cherry
  • 1 fresh pineapple wedge

Instructions:

  1. Fill a highball glass with ice and water and set aside to pre-chill for a professional finish.
  2. In a cocktail shaker, combine the spiced rum, coconut rum, melon liqueur, blue curaçao, pineapple juice, and sweet and sour mix.
  3. Add large-format ice cubes to the shaker and perform a 'hard shake' for at least 12 seconds to emulsify the coconut oils and create a velvety mouthfeel.
  4. Discard the ice and water from the pre-chilled highball glass and refill it with fresh crushed or pebble ice to maximize the temperature gradient.
  5. Strain the cocktail mixture into the glass using a Hawthorne strainer to ensure no ice shards enter the drink.
  6. Top with a splash of lemon-lime soda for a light effervescence.
  7. Garnish with a maraschino cherry and a fresh pineapple wedge.