Add 2 oz Plantation rum, 0.75 oz banana liqueur (or 0.75 oz ripe banana puree for a fresher banana note), 0.5 oz orgeat syrup, 0.5 oz Madeira, 1 oz fresh pineapple juice, and 0.75 oz fresh lemon juice into a cocktail shaker.

Add bitters and ice

Add 3 dashes tiki bitters and 2 dashes Angostura bitters to the shaker. Add a generous handful of crushed ice (about 1 cup).

Shake

Shake vigorously for 10–15 seconds until the shaker exterior is very cold and the mixture is well-chilled and slightly diluted.

Serve

Double-strain the cocktail into a chilled Tiki mug or an old-fashioned glass filled with fresh crushed ice, or pour through a Hawthorne and fine strainer to remove banana fiber if using puree.

Garnish & Finish

Top with a dehydrated pineapple wheel or a fresh pineapple wedge and a sprig of mint. Finish with a light grate of nutmeg or a pinch of cinnamon over the top if desired.

Optionally, add one extra dash of tiki bitters on the foam/ice for aromatic lift and serve with a straw and a small stirrer.