Peel and chop the kiwi. Place the chopped kiwi in a cocktail shaker or mixing glass and muddle gently until broken down but still slightly pulpy (about 10–15 seconds). This releases fresh kiwi flavor without overworking the seeds.

Juice lime

Freshly squeeze the lime to yield approximately 0.75 oz (about half a lime). Strain if you prefer no pulp.

Build & Shake

To the shaker with the muddled kiwi, add 2 oz Bacardi (light rum), 1 oz blue curaçao, 3 oz pineapple juice, 0.75 oz fresh lime juice, and 0.5 oz simple syrup.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and slightly frosty. This chills and lightly dilutes the drink and integrates the kiwi.

Strain & Serve

Fill a highball or large coupe glass with fresh ice (or leave empty for a neat serve). Double-strain the shaken cocktail into the glass using a standard strainer and a fine mesh strainer to catch kiwi pulp and seeds for a smoother texture.

If you want a more vivid blue top layer (optional): gently pour an additional 0.5 oz blue curaçao over the back of a spoon held just above the drink so it floats, then top with 1/2 cup crushed ice. The curaçao will sink slightly to create a gradient (peacock-like) effect.

Garnish

Garnish the rim with a pineapple wedge and a kiwi slice (or wheel). Add a lime wheel or wedge on the rim. Optionally top with a cocktail umbrella or edible flower for tropical presentation.

Serve immediately with a short stirring straw so the drinker can mix layers if desired.