Nw Hawaiian Co. Recipe

Combine and shake

Add 2 oz light rum, 3 oz pineapple juice, 1 oz freshly squeezed orange juice, 0.5 oz coconut cream, 0.25 oz lime juice, 0.25 oz orgeat syrup, and 1 dash angostura bitters into a cocktail shaker filled halfway with ice. Seal and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the liquids are well chilled and integrated.

Prepare glass and layer blue curaçao

Fill a large chilled tiki mug or highball glass about three-quarters full with crushed ice. Pour 0.5 oz blue curaçao over the crushed ice so it sinks and creates a pale blue layer near the bottom and around the edges.

Strain over ice

Double-strain the shaken mixture (to remove small ice shards and any pulp) over the prepared crushed-ice glass, pouring gently so the blue curaçao remains visible as a gradient band beneath the cocktail. The resulting drink should show tropical golden hues blending into blue at the bottom/edges.

Top the cocktail with a small scoop of additional crushed ice if needed to mound slightly above the rim. Add a pineapple wedge on the rim, drop a maraschino cherry onto the ice, and tuck a fresh mint sprig alongside the garnish for aroma. Finish with a very light grating of nutmeg over the top (optional).

Serve with a short reusable straw and a long swizzle stick. Encourage the drinker to stir gently to incorporate the blue curaçao if they prefer a uniform color, or to enjoy the layered effect as presented.