If using toasted coconut for garnish, lightly toast coconut flakes in a dry skillet over medium heat, stirring, until golden — about 2–3 minutes. Set aside to cool.

Fill a highball or Collins glass with ice (cubed or crushed) and set aside.

Mixing

Combine spirits and juices

In a cocktail shaker filled halfway with ice, add 1.5 oz light rum, 1 oz coconut rum (or 1 oz cream of coconut for a richer texture), 0.5 oz peach schnapps, 2 oz pineapple juice, 0.5 oz fresh lime juice, and 0.25 oz simple syrup.

Shake

Shake vigorously for 10–12 seconds until the shaker is cold to the touch and ingredients are well chilled and combined.

Assemble & Finish

Strain & layer grenadine

Strain the shaken mixture into the prepared ice-filled glass. Slowly pour 0.25 oz grenadine down the side or over the back of a spoon so it sinks slightly to create a blush gradient at the bottom of the glass.

Top with soda

Gently top the drink with 1 oz club soda to give a light effervescence. Do not stir vigorously — a gentle top preserves the blush effect.

Garnish

Garnish with a lime wheel on the rim and a pinch of toasted coconut flakes on top of the drink or the lime for aroma (optional).