Chill a double old-fashioned or rocks glass by filling with ice and setting aside, or place in the freezer for a few minutes. When ready, discard the chilling ice and add a large amount of fresh crushed ice (about 1 cup) to the glass.

Combine ingredients

In a cocktail shaker or mixing tin, add 1 oz Havana Club Añejo Especial, 1 oz Havana Club 3 Años, 0.5 oz Cointreau, 0.75 oz fresh lime juice, 0.75 oz pineapple juice, and 0.5 oz orgeat. Add a small handful of ice (enough to properly chill and dilute).

Shake

Secure the shaker lid and shake vigorously for 10–12 seconds until well chilled (you should feel the shaker frost on the outside).

Strain and assemble

Double-strain the contents into the prepared glass filled with crushed ice, pouring so the liquid distributes evenly over the ice.

Add grenadine

Slowly drizzle 0.25 oz grenadine over the back of a spoon or directly over the drink so it sinks slightly, creating a subtle gradient of color toward the bottom.

Optional float

If desired, carefully float 0.25 oz demerara or dark rum over the top by pouring it gently over the back of a spoon held just above the surface. This adds aromatic rum on top.

Garnish and serve

Garnish with a fresh mint sprig (slap the mint between your palms once to release aroma) and a lime wheel or wedge. Serve with a straw and a small stirrer so the guest can mix if desired.