Surfside Recipe

Prepare glass

Chill a tall Collins glass or a 12‑14 oz tiki/summer glass by filling it with ice water while you build the drink, or place it in the freezer for 10 minutes.

Measure and combine

In a cocktail shaker, add 1.5 oz light rum, 0.5 oz dark rum, 0.5 oz orange curaçao, 0.75 oz fresh lime juice, 2 oz pineapple juice, 0.75 oz coconut cream, 0.25 oz simple syrup, and 2 dashes Angostura bitters.

Shake with ice

Add 4–6 medium ice cubes to the shaker. Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly frothy from the coconut cream.

Prepare serving glass

Dump the ice water from the chilled glass. Fill the glass about three-quarters full with crushed ice (approximately 1 cup).

Strain and top

Double-strain the shaken mixture over the crushed ice in the serving glass using a fine mesh strainer held over the shaker's strainer to remove tiny ice shards and any coconut solids.

Float and finish

If desired, pour an extra 0.25 oz (a light float) of dark rum over the back of a spoon onto the top of the drink to create a dark rum float and aroma. Add a pineapple wedge and a maraschino cherry on a pick for garnish.

Serve

Insert a short straw or stirrer, serve immediately while cold. Encourage the drinker to stir slightly to incorporate the float if they prefer a more uniform taste.