Mutineer Recipe

Muddle mint & combine base

In a shaker, add the fresh mint leaves and the fresh lime juice. Gently muddle 4–5 times — press just enough to release aromatic oils without shredding the leaves. Add the aged rum, light rum, fresh pineapple juice, falernum, Boomsma, molasses, orgeat (if using), and Angostura bitters.

Shake

Fill the shaker with ice (large cubes are fine) and shake vigorously for 10–12 seconds until well-chilled and slightly frothy from the Boomsma. This integrates the liqueur's custardy texture with the juices and syrups.

Prepare glass

Fill a double old-fashioned glass or a tiki mug with crushed ice (about 3/4 full). If you prefer a taller presentation, use a highball with more crushed ice.

Double strain & build

Double strain the cocktail from the shaker over the crushed ice to catch mint bits. Use a fine-mesh strainer in addition to the shaker tin for a cleaner drink that still carries aroma.

Float overproof rum

Carefully pour the overproof rum over the back of a bar spoon so it floats on top as a thin layer. This adds aroma and a dramatic surface note. If you don't want the float, omit or reduce.

Garnish with a pineapple wedge or chunk on the rim and a fresh mint sprig tucked into the ice. Express a lime wheel over the drink if you like extra citrus aroma. Finish with a light grating of nutmeg over the top or a tiny pinch of molasses dribbled on the float for visual interest.

Serve immediately with a straw and a long napkin. Encourage the drinker to gently stir the float into the body of the cocktail as they sip to experience evolving flavors.