Chill a highball or Collins glass by filling it with ice and setting aside while you mix the drink (about 2–3 minutes). This keeps the cocktail cold without diluting it too fast.

Mix base

In a cocktail shaker, add 1/2 cup fresh ice, the dark rum (1.5 oz), pineapple juice (1 oz), lime juice (0.5 oz), ginger liqueur (0.5 oz), and two dashes of Angostura bitters. Pour in the apple cider (5 oz).

Shake briefly

Secure the shaker and give it a short, firm shake for 6–8 seconds—enough to chill, integrate flavors, and slightly aerate the cider without over-diluting.

Prepare serving glass

Discard the ice used to chill the glass. Fill the chilled highball/Collins glass with fresh ice (about 1 cup).

Combine and top

Strain the shaken mixture into the prepared glass over fresh ice. Top with 1 oz club soda (or sparkling apple cider for a sweeter, fruitier finish) to add effervescence.

Garnish

Garnish with a pineapple wedge on the rim and either a thin apple slice or a cinnamon stick laid across the top. Add a mint sprig if desired for aroma.

Serve

Serve immediately with a straw or stirrer. Encourage guests to stir once before sipping so the soda and cider integrate.