In a cocktail shaker, add the white rum, orange curaçao (or triple sec), amaretto, fresh orange juice, fresh pineapple juice, fresh lime juice, grenadine and orgeat syrup (if using).

Add ice and shake

Fill the shaker with ice (enough to nearly fill) and shake vigorously for about 10–15 seconds until the outside of the shaker is very cold and the liquids are well combined and slightly diluted.

Strain and build

Discard the ice from the chilled glass if desired and fill the glass with fresh crushed ice. Strain the shaken cocktail over the ice.

Float dark rum

Carefully pour the dark rum over the back of a bar spoon so it floats on top of the drink, creating the characteristic layered look.

Garnish and finish

Garnish with a sprig of fresh mint and an orange wheel or pineapple wedge. Optionally add a dash of Angostura bitters on top. Serve with a straw and a small stirrer so the drinker can mix if desired.

Notes

Adjust sweetness by varying grenadine or orgeat amounts. Use freshly squeezed juices for best flavor. For a stronger rum presence, increase the dark rum float to 0.75–1 oz.