Add 2 oz white rum, 2 oz fresh pineapple juice, 0.75 oz fresh lime juice, 0.5 oz orgeat, 0.25 oz macadamia nut syrup, and 0.25 oz simple syrup (if you prefer a touch more sweetness) to the shaker.

Add 2 dashes Angostura bitters to the shaker.

Cap the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and well-chilled. This chills the mix and creates a light froth from the orgeat and juice.

Fill a double old-fashioned glass or tiki mug with fresh cracked ice (about 1 cup).

Strain the shaken mixture over the prepared glass using a fine strainer or Hawthorne to catch small ice shards and pulp.

Dark rum float

Gently pour 0.5 oz dark rum over the back of a bar spoon so it floats on top of the cocktail, creating the signature dark rum float (a slow-pouring technique helps it sit on the surface).

Garnish & Finish

Garnish with a pineapple wedge and a sprig of fresh mint. Optionally tuck a dehydrated lime wheel or fresh lime wheel into the mint for visual contrast.

Give the mint a gentle slap between your hands to release its aromatics and place it on top of the drink near the dark rum float.

Serve with a straw positioned to one side so the drinker can sip through the float or stir it into the base as they prefer.