Ingredients:

  • 2 oz Malibu Coconut Rum
  • 4 oz Pineapple Juice (100% juice, chilled)
  • 0.5 oz Freshly squeezed Lime Juice
  • 1 Fresh Pineapple wedge
  • 1 Maraschino cherry
  • 1 dash Angostura Bitters

Instructions:

  1. Chill the glass. Fill your highball glass with ice and water while you prep. Note: A cold glass prevents the drink from warming up before you even finish it.
  2. Squeeze the lime. Extract 0.5 oz of fresh juice from a room temperature lime. Note: Room temp limes give up more juice than cold ones.
  3. Dump the chilling ice. Empty the water and ice from your now cold glass.
  4. Add fresh ice. Pack the glass to the brim with large, solid ice cubes. Look for clear ice to prevent fast melting.
  5. Pour the rum. Add 2 oz Malibu Coconut Rum directly over the ice.
  6. Add the citrus. Pour in your 0.5 oz of lime juice. Note: Adding the acid early helps it integrate with the alcohol.
  7. Follow with pineapple. Pour 4 oz Pineapple Juice slowly into the glass. Watch the colors swirl and mix naturally.
  8. Add the bitters. Drop 1 dash of Angostura Bitters right on top.
  9. Stir gently. Use a long spoon to lift the ingredients from the bottom three times. Keep it brief to avoid over dilution.
  10. Garnish and serve. Slide the pineapple wedge onto the rim and drop the cherry on top.