Foreign Export Recipe

Chill glass

Fill a highball or double old-fashioned glass with ice water to chill while preparing the cocktail (about 2 minutes). Discard water before serving.

Make vanilla syrup (if not prepared)

Combine equal parts sugar and water (for example 1/2 cup each) in a small saucepan, add one split vanilla bean or 1 tsp vanilla extract, warm until sugar dissolves, cool and store. Use 0.5 oz for the cocktail.

Add the Appleton Estate rum, Wray & Nephew overproof rum, pineapple juice, fresh lime juice and vanilla syrup into a cocktail shaker.

Fill the shaker with ice (enough to come about two-thirds up), cap and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Place fresh crushed or cubed ice into the chilled glass (about 3/4 full). Strain the shaken mixture over the ice into the glass.

Slowly pour the grenadine down the side of the glass or over the back of a bar spoon so it sinks and creates a layered effect toward the bottom.

If using, add 2 dashes of Angostura bitters on top and gently swirl once to add aromatic depth without disturbing the layers.

Garnish with a pineapple wedge on the rim and a lime wheel on top of the glass. Optionally, lightly flame a lime peel over the drink for extra aroma (careful with overproof rum).

Serve with a straw and a small cocktail pick for the garnish. Encourage the guest to stir before drinking if they want a uniform flavor, or sip as layered for visual and flavor contrast.