Add dark rum, bourbon, amaretto, fresh pineapple juice, fresh lime juice, simple syrup, and 2 dashes of Angostura bitters into a cocktail shaker or mixing glass.

Add ice and shake

Fill the shaker with ice (or add crushed ice if you prefer more dilution). Shake vigorously for 10–15 seconds until the outside of the shaker feels cold and slightly frosted.

Prepare glass

Fill a double old-fashioned glass or tiki-style glass with crushed ice to the top.

Strain

Double-strain the shaken cocktail over the prepared glass of crushed ice using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and pulp for a clean texture.

Garnish & Serve

Thread the Luxardo or maraschino cherry onto a pick and place it across the rim or nestle it on top of the crushed ice. Garnish with a pineapple wedge and a lime wheel or wedge on the rim.

Optionally add one more light dash of Angostura bitters on top of the foam or ice to release aromatics. Serve with a short straw. Enjoy immediately while cold.