Fill an old-fashioned or double rocks glass with crushed ice to chill while you build the cocktail. If using grated pistachio on the rim, lightly wet one side of the glass rim with lime and dip into finely ground toasted pistachio; set aside.

If pistachio orgeat is homemade, shake or stir to reincorporate any settled oil. Gently warm passionfruit purée if it is very thick so it mixes easily (10–15 seconds in microwave) and stir.

Build & Shake

Combine ingredients

In a cocktail shaker, pour: 1 oz aged dark rum, 0.5 oz overproof rum, 0.5 oz light rum, 0.75 oz fresh lime juice, 0.5 oz orange curaçao, 0.75 oz pistachio orgeat, and 0.5 oz passionfruit purée.

Add ice and shake

Add enough ice to the shaker to fill it about halfway. Secure the lid and shake vigorously for 10–15 seconds until the shaker is well chilled and slightly frosted.

Strain & Finish

Strain over crushed ice

Discard the ice from the chilled serving glass and fill the glass with fresh crushed ice. Double-strain the shaken cocktail over the crushed ice (use a Hawthorne and a fine mesh strainer if you have one) so the texture stays smooth and seeds or pulp are removed.

Float the overproof rum (optional)

If you prefer a strong rum aroma and theatrical presentation, pour an additional 0.25–0.5 oz of overproof rum slowly over the back of a bar spoon to float it on top. (Note: this step is optional — the recipe already includes 0.5 oz overproof in the shake.)

Garnish and bitters

Garnish with a sprig of mint and a lime wheel. If using bitters, add 2 dashes of Angostura bitters on the top for aroma. Optionally dust a pinch (about 1 tsp) of grated toasted pistachio on the top of the crushed ice for color and nutty aroma.

Serve immediately with a short straw and advise the drinker to gently muddle the mint into the surface when sipping to release aroma.