Aloha Recipe

Toast coconut (if using)

Preheat a small skillet over medium heat. Add the coconut flakes and toast, stirring constantly, until golden brown and fragrant, about 2–3 minutes. Remove from heat and let cool.

If you want a toasted coconut rim, rub the lime wedge around the glass rim, then dip the rim first into a small plate of lime juice or leftover syrup, then into a shallow plate mixed with toasted coconut flakes and sugar to coat. Set the glass aside.

Prepare garnishes: cut a pineapple wedge, set out a maraschino cherry and a mint sprig. Chill the serving glass briefly if desired.

Fill a cocktail shaker with 4 ice cubes (or roughly a cup of ice, depending on shaker size).

Add 2 oz light rum, 0.5 oz dark rum, 3 oz pineapple juice, 0.5 oz fresh lime juice, 1 oz coconut cream, 0.5 oz orange curaçao, 0.25 oz simple syrup and 2 dashes of angostura bitters to the shaker.

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the mixture is well combined and chilled.

Fill the prepared serving glass with cracked ice (about 1 cup).

Strain the cocktail from the shaker over the cracked ice into the glass, leaving any large ice behind in the shaker.

Float the 0.5 oz dark rum gently on top if you prefer a layered look (pour slowly over the back of a spoon).

Garnish with the pineapple wedge, maraschino cherry, and mint sprig. Optionally add a short straw and a cocktail umbrella for a tropical presentation.

Serve immediately. Stir before drinking to incorporate the float if desired.