Pour 2 oz aquavit, 0.5 oz white rum (if using), 1.5 oz fresh pineapple juice, 1 oz coconut milk, 0.5 oz lychee liqueur (or syrup), 0.5 oz fresh lime juice, and 0.25 oz simple syrup into the shaker.

Add bitters and shake

Add 1 dash angostura bitters to the shaker. Seal and shake vigorously for 12–18 seconds until the exterior of the shaker is frosty and the mixture is well emulsified (this helps integrate the coconut milk).

Strain

Double-strain the cocktail into a chilled 7.75 oz (roughly 230 ml) coupe or rocks glass over one large ice cube or into the glass without ice for an aperitif presentation. Double-straining removes any coconut solids or ice shards for a silky texture.

Garnish & Finish

Skewer the drained lychee on a small pick and rest it on the rim or drop it into the drink. Add a pineapple wedge to the rim and sprinkle 1 tsp toasted coconut flakes over the pineapple or carefully on the drink surface for aroma.

Float a micro-mint or a small Thai basil leaf on the surface for herbal contrast. Serve immediately as an aperitif.