Jinja Express Recipe

1. Prepare glass

Chill a Tiki glass in the freezer for 5–10 minutes or fill it with ice water while you build the drink. When ready, discard the ice water and set the glass aside.

2. In a cocktail shaker, combine Bacardi Coconut Rum (1.5 oz), Cointreau (0.5 oz), Falernum syrup (0.5 oz), fresh lime juice (0.75 oz), and demerara or rich simple syrup if using (0.25 oz).

3. Add a generous scoop of crushed ice (about 1 cup) to the shaker. Seal and shake vigorously for 10–15 seconds until the shaker is well-chilled and slightly frosted on the outside.

4. Fill the chilled Tiki glass about three-quarters full with fresh crushed ice. Strain the shaken mixture over the crushed ice into the glass, pouring evenly.

5. Gently float the Bacardi 8 Year (0.75 oz) on top: pour it slowly over the back of a bar spoon held just above the drink surface so the aged rum forms a thin layer on top (a float). Alternatively, pour directly if you prefer it mixed in.

6. Top the glass with a single large ice cube or small ice block if desired to provide visual contrast and slow dilution.

7. Clap the mint sprig lightly between your palms to release aromatics, then tuck it into the crushed ice near the rim so the aroma is presented to the drinker.

8. Place a dehydrated lime wheel or fresh lime wedge on the rim or float atop the crushed ice for visual appeal.

9. If desired, grate a small amount of fresh nutmeg over the float for an aromatic top note (use sparingly).

10. Serve with a straw and a small stirrer so the guest can mix the float into the drink if they wish.