Chill a Collins or hurricane glass by placing it in the freezer for a few minutes or filling with ice water. When ready to build the cocktail, discard the chilling water and fill the glass about three-quarters full with crushed ice (reserve additional crushed ice for topping if needed).

Build the Cocktail

In a cocktail shaker filled about half full with ice, add the aged rum (1 oz), light rum (1 oz), coconut rum (1 oz) or cream of coconut if you prefer a richer, sweeter drink, fresh pineapple juice (3 oz), fresh orange juice (1 oz), fresh lime juice (0.5 oz), and simple syrup (0.5 oz).

Secure the shaker lid and shake vigorously for 10–15 seconds until the shaker exterior becomes cold and the mixture is well-chilled and slightly frothy.

Strain the shaken mixture into the prepared glass over the crushed ice, allowing the liquid to settle around and through the ice for proper texture.

Finish & Garnish

If using the optional dark rum float, slowly pour 0.25 oz dark rum over the back of a spoon held just above the drink’s surface so it floats as a dark layer on top.

Add a pineapple wedge and a maraschino cherry on a cocktail pick and rest on the rim or place directly on top of the ice. Add a lime wheel if desired.

Serve immediately with a straw. Encourage the drinker to sip through the float to experience the layered flavors—bright pineapple and citrus with creamy coconut and a finishing dark-rum note.