Fiji Recipe

1. Prepare shaker

Fill a cocktail shaker halfway with ice (use a handful of cubed ice). This chills the shaker and will appropriately dilute the drink.

2. Combine ingredients

Pour 2 oz white rum, 1 oz coconut rum, 3 oz pineapple juice, 0.5 oz fresh lime juice, 0.25 oz simple syrup, and 1 dash angostura bitters into the shaker.

3. Shake

Firmly cap the shaker and shake vigorously for 10–12 seconds, until the shaker feels cold and the exterior is frosted. This mixes and slightly dilutes the tropical juices and rums.

4. Prepare glass

Fill a highball or tiki glass with about 1 cup crushed ice (or to top) leaving room for the cocktail and the blue curaçao layer.

5. Strain and layer blue curaçao

Double-strain the shaken mixture over the crushed ice. Immediately pour 0.5 oz blue curaçao slowly over the back of a spoon near the surface so it sinks slightly and creates a gentle blue layer or gradient reminiscent of tropical Fiji waters.

6. Top the drink with a small additional scoop of crushed ice if needed to hold garnishes.

7. Garnish with a pineapple wedge on the rim, a maraschino cherry skewered through the wedge, and a fresh mint sprig tucked into the top for aroma.

8. Serve with a straw and a cocktail pick. Encourage the drinker to stir gently to blend the blue layer before drinking if they prefer a uniform flavor.