Clark's Malibu Aquarium Recipe

Chill glass and prepare garnish

Place the highball or hurricane glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail. Prepare a pineapple wedge and thread a maraschino cherry onto a cocktail pick; set aside along with a mint sprig and umbrella.

If using crushed ice for the glass, discard the ice water and fill the chilled glass about three-quarters full with crushed ice. Otherwise fill with fresh cubed ice when ready to serve.

In a cocktail shaker, add 1 cup cubed ice, 2 oz white rum, 1 oz coconut rum (Malibu), 3 oz pineapple juice, 0.5 oz fresh lime juice, and 0.5 oz simple syrup.

Shake vigorously for 10–12 seconds until well chilled (shake longer if your shaker is warm).

Strain the shaken mixture into the prepared glass over the crushed ice (or fresh cubed ice if you didn't use crushed).

Slowly pour 0.5 oz blue curaçao over the back of a spoon near the surface so it sinks and creates a layered 'aquarium' blue-green effect. You can pour slightly more or less depending on desired color.

Garnish the rim with the pineapple wedge, place the maraschino cherry on the pick across the rim, and tuck the mint sprig beside the fruit. Add the paper umbrella if using.

If using dry ice for theatrical fog: handle dry ice with gloves or tongs; never touch with bare hands. Break a small pea-sized piece (about 0.25 lb will make multiple cocktails) and place it in a separate small metal or heat-resistant container floated inside the glass or into a larger serving bowl that contains the drink—do not put dry ice directly into a guest's drink where they will come into contact with it. Always warn guests about dry ice and allow it to fully sublimate before drinking. Alternatively omit dry ice for a safe, non-smoking presentation.

Serve immediately while cold. Advise guests to wait until any dry ice has fully evaporated and no solid pieces remain before sipping.