Sunset Chaser Recipe

Fill a cocktail shaker halfway with cubed ice (about 1 cup).

Add Malibu Coconut Rum (2 tbs), Captain Morgan Spiced Rum (1 tbs), pineapple juice (3 oz) and orange juice (2 oz) to the shaker.

Secure the shaker lid and shake vigorously for 10–12 seconds until the outside of the shaker feels cold and slightly frosted.

Fill a highball or hurricane glass with fresh ice (leave room for the shaken mix and float).

Strain the shaken cocktail into the prepared glass over the ice, leaving a little headspace at the top.

Slowly pour 0.5 oz grenadine down the inside edge of the glass or over the back of a spoon so it sinks and creates a layered 'sunset' effect toward the bottom of the glass.

To finish, gently float 0.25 oz Myer’s Dark Rum on top of the cocktail: pour the dark rum slowly over the back of a bar spoon held just above the drink surface so it spreads lightly and rests on top.

Garnish with a pineapple wedge or orange slice and an optional maraschino cherry on a pick.

Serve immediately with a straw and a long spoon for stirring the float in if the guest prefers. Advise to stir before drinking to combine layers or sip as-is to enjoy the layered presentation.