Chill a tiki mug or highball glass by filling it with ice or placing it briefly in the freezer. Measure all spirits and mixers and set aside. If using egg white, separate and measure 0.5 oz (about half an egg white).

Dry shake (if using egg white)

In a shaker without ice, add navy/dark rum, blue curaçao, lime juice, lemon juice, orgeat, simple syrup, bitters, and egg white. Dry shake vigorously for 15–20 seconds to emulsify and build froth.

Shake with ice

Add a generous scoop of ice to the shaker. Shake hard for 10–15 seconds until the shaker is cold to the touch and the mixture is well chilled. This chills and dilutes the drink to the right balance.

Strain over ice

Discard the ice from the chilled serving glass if you pre-chilled it. Fill the glass with cracked or crushed ice (about 1 cup). Double-strain the cocktail from the shaker over the ice to remove any solids and ensure a smooth texture.

Float overproof rum

Using the back of a bar spoon held just above the drink surface, gently pour 0.5 oz overproof rum so it floats on top, creating a darker ring and a faint sizzle if ignited (do not light unless experienced and take safety precautions).

Garnish & Finish

Garnish the drink with a lime wheel tucked on the rim and a cherry on a pick. Optionally place a dehydrated citrus slice on top of the froth for visual contrast. Serve immediately with a straw and a small stirrer so the guest can integrate the floater if desired.