In a cocktail shaker, add the overproof rum, white rum, blue curaçao, coconut cream, pineapple juice, fresh lime juice, and orange bitters. Add 6 ice cubes to the shaker.

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is cold and the ingredients are well emulsified (this helps the coconut cream mix evenly).

Fill glass

Discard the chilling ice from the glass if used. Fill the chilled glass with crushed ice to the top.

Strain and layer

Double-strain the shaken mixture over the crushed ice using the shaker's strainer and a fine mesh strainer to remove any solids. Pour slowly to allow a slightly layered blue-green color to form.

Float (optional)

If you want a stronger aroma and visual hit, carefully float an additional 0.25 oz of overproof rum on top by pouring it over the back of a bar spoon so it rests on the crushed ice surface.

Garnish

Garnish with a pineapple wedge or wheel and a cocktail cherry on a pick. Serve with a straw and a stirrer.

Serve safely

Warn guests about the presence of overproof rum. If floated, advise them not to attempt to ignite the drink. Enjoy responsibly.