Add 1.5 oz white rum, 0.5 oz aged (dark) rum, 0.5 oz coconut rum (or 0.5 oz cream of coconut if you prefer a richer coconut flavor), 0.5 oz orange curaçao, 0.75 oz fresh lime juice, 1.25 oz fresh pineapple juice, 0.5 oz orgeat syrup, and 0.25 oz simple syrup into the shaker.

Add bitters

Add 2 dashes of Angostura bitters to the shaker. The bitters add aromatic depth and a subtle spice note that balances the sweet components.

Shake

Seal the shaker and shake vigorously for about 12–15 seconds until the outside of the shaker is very cold and well chilled. This both chills and properly dilutes the cocktail.

Prepare glass

Fill a double old-fashioned glass or tiki mug about three-quarters full with fresh crushed ice.

Strain

Double-strain the cocktail over the prepared crushed ice using a Hawthorne and fine mesh strainer to remove small ice chips and any pulp.

Top and finish

If desired, add a little more crushed ice on top so the drink mounds slightly (classic tiki presentation). Optionally, express a bit of lime peel over the drink for aroma and discard.

Garnish & Serve

Garnish the drink with a fresh pineapple wedge and a sprig of mint. Lightly grate a pinch of fresh nutmeg over the top for a warm spice note, if desired.

Serve immediately with a short straw so the sipper can lift the mint and pineapple aromas toward the nose while drinking.