In a sturdy mixing glass or shaker, add the thinly sliced fresh ginger, sliced galangal and the makrut lime leaf (torn once to release oils). Gently muddle 8–10 times to bruise the ingredients and release their oils and aromatics; avoid pulverizing into a paste.

Add the tom kha tincture to the muddled aromatics and stir briefly to combine. Let sit 30 seconds to allow flavors to marry and the tincture to extract more aroma from the fresh herbs.

Build the Cocktail

To the same shaker, add the white rum, coconut milk, fresh pineapple juice, fresh lime juice and simple syrup.

Add a handful of ice (enough to chill the shaker) and shake vigorously for 12–18 seconds until the shaker feels cold and slightly frosted. The shaking will emulsify the coconut milk with the other liquids.

Double-strain the contents through a fine mesh strainer into a chilled rocks glass filled with cracked ice or a large ice cube to remove bits of ginger, galangal and lime leaf.

Finish & Garnish

Taste and adjust: if you want more brightness add 1/4 oz (0.5 tsp) lime juice; for more sweetness add 1/4 oz (0.5 tsp) simple syrup. Stir gently once to incorporate any adjustment.

Garnish with a lime wheel and a thin pineapple wedge. Optionally grate a tiny pinch (about 1/4 tsp) of fresh ginger over the top for additional aroma.

Serve immediately with a short straw so the drinker experiences the layered coconut-pineapple base and the tom kha/ginger/galangal aromatics.