To the shaker add 2 oz white rum, 1/2 oz dark rum, 3/4 oz fresh lime juice, 1.5 oz pineapple juice, 3/4 oz orange juice, 1/2 oz creme de coconut, 1/4 oz falernum, 2 dashes Angostura bitters and 1/4 oz simple syrup.

Shake

Secure the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is well chilled and diluted. If using crushed ice, shake 6–8 seconds to combine; if cubed ice, shake 12–15 seconds for proper chilling and slight dilution.

Prepare glass

Fill a highball or tiki-style glass with crushed ice (or cubes) leaving room for the cocktail top.

Strain and serve

Double-strain (using a Hawthorne strainer and a fine mesh strainer if available) the mixture over the ice in the prepared glass to remove small ice shards and any pulp.

Garnish & Finish

Thread the pineapple wedge and maraschino cherry onto a cocktail pick and rest across the rim of the glass. Float the lime wheel on top or clamp it on the rim.

Add 2 small dashes of Angostura bitters on the foam/ surface if present and grate a light dusting (about 1/10 tsp) of fresh nutmeg over the top for aroma, if using.

Serve with a straw and a small napkin. Recommend enjoying immediately while cold and slightly frothy.