Ingredients:
- 30ml (1 oz) Jamaican Pot Still Rum
- 30ml (1 oz) Aged Column Still Rum
- 15ml (0.5 oz) Blackstrap or Demerara Rum
- 15ml (0.5 oz) Rhum Agricole
- 15ml (0.5 oz) Orgeat (Almond Syrup)
- 15ml (0.5 oz) Passion Fruit Syrup
- 7.5ml (0.25 oz) Velvet Falernum (Spiced Liqueur)
- 2 dashes Angostura or Tiki Bitters
- 30ml (1 oz) Freshly Squeezed Lime Juice
- 30ml (1 oz) Fresh Pineapple Juice
- 15ml (0.5 oz) Fresh White Grapefruit Juice
- 1 Large Mint Sprig
- 1 Dehydrated Lime Wheel or Pineapple Frond
- 1 pinch Freshly grated Nutmeg
Instructions:
- Chill your tiki mug or highball glass in the freezer. Freshly squeeze the lime, pineapple, and white grapefruit juices. Prepare your ice by cracking it into small pebbles or cobbler-sized pieces using a Lewis Bag and mallet.
- Combine all spirits, syrups, modifiers, and fresh juices into a cocktail shaker. Add approximately 1/2 cup of crushed ice (the 'whip shake' method). Shake vigorously for about 10-15 seconds until the ice is nearly melted, ensuring maximum aeration and chilling without over-dilution.
- Pour the entire unstrained contents of the shaker into the chilled glass. Fill the remainder of the glass with fresh crushed ice, mounding it into a dome. Garnish with a clapped mint sprig (placed near the straw), a dehydrated lime wheel, and a dusting of freshly grated nutmeg.