Combine 1 cup water, 1 cup granulated sugar and 1/4 cup dark brown sugar in a small saucepan. Add grated ginger, cinnamon, allspice berries and lime zest. Bring to a gentle simmer over medium heat, stirring until sugars dissolve. Reduce heat and simmer for 5 minutes to infuse spices. Remove from heat and let steep, covered, for 20 minutes. Strain syrup through a fine mesh sieve into a clean jar. Cool to room temperature, then refrigerate. Yields about 6 oz. Keeps 2–3 weeks refrigerated.

Cocktail Assembly

Prepare glass

If using toasted coconut flakes, lightly toast 1 tsp coconut flakes in a dry skillet over medium heat until golden and fragrant; set aside to cool. Fill a double old-fashioned or tiki mug with crushed ice and set aside.

Shake

In a cocktail shaker, add 4 ice cubes, 2 oz silver tequila, 1 oz coconut rum, 2 oz pineapple juice, 1 oz cranberry juice, 1/2 oz fresh lime juice and 1/2 oz chilled tiki simple syrup. Add 2 dashes Angostura bitters. Cap the shaker and shake vigorously for 10–12 seconds until well chilled.

Strain & Serve

Double-strain (or fine-strain if you prefer) the shaken mixture over the prepared glass filled with crushed ice. Top with a small additional sprinkle of crushed ice if needed to crown the drink.

Garnish

Skewer a pineapple wedge and a maraschino cherry on a cocktail pick and rest across the glass. Add a lime wheel on the rim if using and lightly sprinkle toasted coconut flakes over the crushed ice for aroma. Serve with a straw.

Serve

Serve immediately while cold and aromatic.