Add light rum, dark rum, fresh lime juice, fresh orange juice, pineapple juice, passion fruit syrup (or puree), simple syrup, and Angostura bitters into a cocktail shaker.

Add ice

Fill the shaker with ice until about three-quarters full (about 1 cup) to properly chill and dilute the mixture.

Shake

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosty. This chills and aerates the juices for a bright flavor.

Prepare glass

Fill a tall Collins glass or an old-fashioned glass with fresh ice (cracked or cubed) to chill the glass and provide a base for the drink.

Strain

Double-strain the cocktail (use the shaker’s strainer and a fine mesh strainer or hawthorne + fine strainer) into the prepared glass over the fresh ice to remove pulp and small ice shards for a smooth texture.

Finish

Give the top a light spray of Angostura bitters (optional) by placing 1–2 drops on the foam or surface, then gently stir once to integrate any bitters.

Garnish

Thread the maraschino cherry onto a cocktail pick and rest it on the rim of the glass with the orange wheel. Slap the mint sprig between your palms briefly to release aroma and tuck beside the cherry if using.