If using a rim, run a lime wedge around the glass lip, then dip the rim into crushed graham cracker or toasted sugar to coat. Set glass aside in the freezer to chill while preparing the cocktail.

Mix Cocktail

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

Add 2 oz white rum, 0.5 oz dark rum, 0.5 oz dry curaçao, 0.75 oz fresh lime juice, 1.5 oz pineapple juice, 0.5 oz coconut cream, and 0.5 tsp simple syrup to the shaker.

Add 2 dashes Angostura bitters. The bitters add complexity and help evoke the 'sand in your shorts' contrast of sweet/tropical and slightly savory notes.

Secure the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is cold and the ingredients are well combined and slightly frothy from the coconut cream.

If you prefer a smoother texture, double-strain the shake through a fine-mesh strainer into a chilled glass to catch any small ice shards or coconut solids.

Assemble & Garnish

Fill the prepared glass with fresh ice if not serving straight up (for a more beachy vibe use crushed ice).

Strain the cocktail over the ice into the glass. If you chilled a rimmed glass, pour into that glass.

Garnish with a pineapple wedge and a mint sprig. Lightly grate a pinch of nutmeg over the top (or sprinkle a tiny pinch of cinnamon) for a warm aromatic finish that mimics sun-warmed sand.

Serve immediately with a short straw. Optionally, place a small skewer of toasted coconut or a mini paper umbrella for a playful presentation.