The Reef Recipe

Chill glass

Choose a large tiki mug or double old-fashioned glass. If you like, chill the glass in the freezer for 5–10 minutes before building the cocktail.

Fill the glass with crushed ice to the top to pre-chill while you mix the cocktail.

Add white rum, dark rum, fresh lime juice, fresh pineapple juice, orange curaçao, orgeat, and simple syrup into a cocktail shaker.

Fill the shaker with ice (standard ice cubes) about 3/4 full. Secure the lid and shake vigorously for 10–12 seconds until the outside of the shaker is frosty and the ingredients are well integrated.

Strain the shaken mixture over the crushed ice in your chilled glass, leaving a small gap at the top for the float and garnish.

Using the back of a spoon held just above the drink surface, slowly pour the overproof rum so it floats on top of the cocktail. This creates a small 'reef' layer. If you want a visual blue-green reef, float the blue curaçao first (0.25 oz) followed by a smaller measure of overproof rum so the blue sits beneath the clear overproof layer.

To enhance the effect, you can carefully light the overproof rum for a dramatic (and optional) flaming presentation. If you choose to do this, do so with caution: keep a fire extinguisher nearby, do not attempt indoors without proper ventilation and experience, and extinguish before drinking.

Gently tuck a mint sprig into the side of the crushed ice to release aromatics. Clap the mint between your palms before inserting to awaken the oils.

Perch a dehydrated pineapple wheel or fresh pineapple wedge on the rim. Add an umbrella or edible flower if desired for a tiki-style presentation.

Optionally grate a small pinch of nutmeg over the mint and float for a warm aromatic note.

Serve with a short straw (so the drinker can avoid the overproof float on first sips) and advise guests to stir before drinking if they prefer an even balance.