Moki Recipe

Combine ingredients

Add aged dark rum, silver rum, fresh lime juice, fresh grapefruit juice, allspice dram, rich simple syrup, honey syrup, and Angostura bitters into a cocktail shaker.

Add ice and shake

Fill the shaker with ice (about 3/4 full). Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the mixture is well aerated.

Prepare glass

Fill a double-old-fashioned or tiki-style glass with crushed ice, leaving a little room on top for a float and garnish.

Strain and serve

Double-strain the shaken cocktail over the crushed ice using a Hawthorne and fine mesh strainer to remove small ice shards and pulp. Gently tamp the surface of the crushed ice to create a neat mound.

Optional overproof float

Carefully pour the overproof rum over the back of a bar spoon to float it on top of the crushed ice. This adds aroma and a visual layer — light with a torch only if you are experienced and comfortable doing so.

Slap the mint sprig once between your palms to release the oils, then tuck it into the top of the ice near the edge of the glass so it sits upright.

Express the grapefruit twist over the drink to spritz oils onto the surface, then rim the glass with the twist and place it on top or float a thin wheel on the ice.

Optionally add a short straw and serve immediately, advising guests to stir briefly to incorporate the floated rum before drinking if used.