Chill a highball or Collins glass in the freezer for a few minutes. Measure and set out Malibu coconut rum, optional white rum, fresh pineapple juice, lime juice, and simple syrup. Brew espresso and let it cool slightly if you will use the optional float.

Muddle

Place the pineapple wedges and fresh mint leaves in a sturdy mixing glass or the chilled serving glass. Add the simple syrup. Using a muddler, gently press and twist to release pineapple juice and bruise the mint — about 8–10 firm presses. Avoid over-muddling the mint which can make it bitter.

Build the Cocktail

Add the Malibu coconut rum and optional white rum to the muddled pineapple and mint. Pour in the fresh pineapple juice and lime juice. Fill the glass with crushed ice to the top.

Stir vigorously for 10–15 seconds to chill, dilute slightly, and integrate flavors. Top with club soda (about 2 oz) for a light effervescence and give one gentle stir to combine.

Optional Affogato-style Float (Irish Cream & Espresso)

If using the optional float, slowly pour 0.5 oz Irish cream over the back of a spoon held just above the drink surface so it forms a distinct layer. Immediately pour 0.5 oz cooled espresso the same way to create a thin coffee layer above the cream. This creates a creamy coffee-top accent that complements the coconut-pineapple base.

Garnish & Serve

Garnish with a fresh mint sprig and a pineapple wedge on the rim. Insert a straw and serve immediately while cold and fizzy.