Ingredients:

  • 2.0 oz (60 ml) aged Jamaican-style rum (or a blend of aged & pot-still rum)
  • 0.5 oz (15 ml) orange curaçao (e.g., Curaçao, Cointreau, triple sec)
  • 0.75 oz (22 ml) fresh lime juice (about 1 medium lime)
  • 0.25 oz (7.5 ml) orgeat syrup (almond syrup)
  • 0.25 oz (7.5 ml) simple syrup (1:1 sugar to water) — optional if your orgeat is sweet
  • 0.5 oz (15 ml) dark/demerara rum (for float)
  • Crushed ice or small ice cubes
  • Garnish: fresh mint sprig, lime wheel or half shell of lime, optional pineapple spear or cherry

Instructions:

  1. Chill glass (optional): place your glass in the freezer or fill it with ice while you assemble the cocktail.
  2. Measure and add to shaker: add aged rum, orange curaçao, fresh lime juice, orgeat, and simple syrup to a cocktail shaker.
  3. Add ice and shake: add a handful of ice and shake vigorously 10–12 seconds until the shaker is cold and frosty.
  4. Prepare glass: dump the ice used to chill the glass (if used) and fill the glass with fresh crushed ice or fresh small cubes.
  5. Strain: strain the shaken mixture over the prepared glass filled with crushed ice.
  6. Float the dark rum: slowly pour the dark/demerara rum over the back of a bar spoon so it floats on top as a separate aromatic layer.
  7. Garnish and serve: gently slap the mint between your hands to release oils, tuck the sprig into the drink, add a lime wheel and optional pineapple spear or cherry, and serve with a straw or long spoon if using crushed ice.
  8. Batching note (4 servings): multiply liquid ingredients by 4, stir or briefly shake cold with ice in a large container, strain into a pitcher with fresh crushed ice, and float dark rum per glass.