In a cocktail shaker, add the aged dark rum, white rum, coconut rum, 3 oz pineapple juice, 1 oz orange juice, 0.5 oz additional pineapple juice (optional for extra pineapple flavor), and 1 oz coconut cream.

Add ice and shake

Fill the shaker about two-thirds full with ice (use cubed or crushed ice). Secure the lid and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and the ingredients are well combined and slightly aerated.

Prepare serving glass

Dump the ice used to chill the glass, then fill the glass about 2/3 to 3/4 full with crushed ice (or fresh cubed ice if preferred).

Strain and top

Strain the shaken mixture into the prepared glass over the ice. If you like a slightly lighter top, you may pour gently so the coconut cream layers a bit.

Garnish and finish

Grate a small amount of fresh nutmeg over the top (to taste). Garnish with a pineapple wedge and a cherry on a pick. Optionally add a short straw and a cocktail umbrella for classic presentation.

Serve

Serve immediately while ice is cold. Advise guests to stir slightly before drinking to incorporate any separated cream.