This tropical cocktail combines two rums with fresh pineapple and honey syrup.
4 (1-inch) cubes fresh pineapple
1 1/2 oz. light rum
1/2 oz. overproof rum
1 oz. honey syrup (1:1)
3/4 oz. fresh lemon juice
Tools: shaker, muddler, strainer
Garnish: sugar rim, mint and edible orchid (optional)
Muddle the pineapple. Add remaining ingredients and shake with ice. Strain into a sugar-rimmed glass filled with crushed ice and garnish.
Reprinted with permission from Tiki Drinks: Tropical Cocktails for the Modern Bar by Nicole Weston and Robert Sharp. Published by The Countryman Press.