Fill a cocktail shaker halfway with ice. Add 2 oz Casamigos Blanco, 0.5 oz blue curaçao, 2 oz pineapple juice, 1 oz coconut purée, 0.75 oz passionfruit purée, 0.5 oz fresh lime juice and 0.25 oz simple syrup (if using).

Shake vigorously

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the ingredients are well emulsified. The coconut purée will thicken the mix — aim for a smooth, slightly creamy texture.

Prepare glass

Fill a large Copa glass (or double old-fashioned) with crushed ice to the rim.

Strain

Double-strain the shaken cocktail into the prepared Copa glass over the crushed ice to remove any fruit fibers and small ice shards, ensuring a silky mouthfeel.

Garnish & Finish

Float and finish: Gently pour a tiny additional 0.1–0.2 oz blue curaçao over the top if you want a deeper blue halo; it will sink slightly and create a layered effect. Alternatively, for a more pronounced blue top, briefly spoon 0.25 oz blue curaçao onto the surface.

Garnish: Thread a pineapple wedge and lime wheel on a pick and rest on the rim. Sprinkle 1 tsp toasted coconut flakes over the top of the drink or on the pineapple wedge. Add a dehydrated passionfruit slice or edible flower for visual flair.

Serve: Present immediately with a short straw. Encourage the guest to stir slightly before sipping to blend the blue layer if used.