This rum-forward cocktail is generally lumped into the category of “vacation drinks” along with the Tequila Sunrise, the Piña Colada and the rest, and in terms of ingredients and flavor, the simplified version you’ll find at many beach-town resorts isn’t terribly unlike the latter of those two aforementioned drinks and often veers toward the former.
But the real recipe for this midcentury classic calls for coffee liqueur, which tamps down the fruity sweetness and adds an earthy depth. That one oft-omitted ingredient takes this drink from a sugary fruit punch to a complex but still-tropical cocktail.
- 1 ounce coconut-flavored rum
- 1 ounce dark overproof rum
- 1/2 ounce coffee liqueur (such as Kahlúa or Tia Maria)
- 3/4 ounce lemon juice, freshly squeezed
- 2 1/2 ounces pineapple juice
- Garnish: brandied cherry
- Garnish: pineapple wedge
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a Collins or hurricane glass over fresh ice.
Garnish with a skewered brandied cherry and a pineapple wedge.