Ingredients:

  • 15 ml spiced rum
  • 15 ml coconut rum
  • 15 ml melon liqueur
  • 15 ml blue curaçao
  • 30 ml fresh pineapple juice
  • 15 ml fresh lime juice
  • 1 dash aromatic bitters

Instructions:

  1. Prepare the glass. Chill a highball glass in the freezer for 10 minutes. Note: A cold glass prevents the ice from melting too fast, which keeps your drink from getting watery.
  2. Measure the spirits. Add 15 ml spiced rum and 15 ml coconut rum to your shaker.
  3. Add the color. Pour in 15 ml melon liqueur and 15 ml blue curaçao. Wait until you see the deep green hue start to form.
  4. Incorporate the fruit. Add 30 ml pineapple juice and 15 ml fresh lime juice.
  5. Season the mix. Add exactly 1 dash of aromatic bitters.
  6. Add the ice. Fill the shaker 3/4 full with large, fresh ice cubes.
  7. Seal and shake. Shake vigorously for exactly 15 seconds until the outside of the shaker feels painfully cold and frosted over.
  8. Smell for balance. Pop the lid and take a quick sniff; you should smell a bold mix of coconut and sharp citrus.
  9. Strain the drink. Fill your chilled glass with fresh ice and strain the cocktail over it.
  10. Garnish and serve. Add a lime wheel or a pineapple wedge immediately while the foam is still thick.