Ingredients:

  • 2 fl oz (60 ml) White Rum (e.g., Bacardi Superior)
  • 1 fl oz (30 ml) Fresh Lime Juice
  • 5 fl oz (15 ml) Simple Syrup (1:1)
  • 5 fl oz (45 ml) Passion Fruit Puree (unsweetened preferred)
  • 5 fl oz (15 ml) Orange Liqueur (e.g., Cointreau)
  • 1 fl oz (30 ml) Dark, Aged Rum (e.g., Myers's)
  • 25 fl oz (7.5 ml) Blue Curaçao
  • 3-4 fl oz (90-120 ml) Chilled Ginger Beer (to top)
  • Pineapple wedge or orange wheel (for garnish)
  • Maraschino cherry (for garnish)

Instructions:

  1. Chill glassware: Fill serving highball glasses with ice and water and set aside to chill thoroughly.
  2. Build the Base (Layer 1 - The Sunrise): In a cocktail shaker filled halfway with ice, combine the White Rum, Lime Juice, and Simple Syrup. Shake vigorously until well-chilled (about 15 seconds).
  3. Strain Base: Discard the chilling water/ice from the serving glasses. Strain the shaken mixture evenly between the four chilled glasses.
  4. Float the Middle (Layer 2 - The Meadow): Slowly pour the Passion Fruit Puree and Orange Liqueur over the back of a bar spoon onto the surface of the first layer to create a gentle separation.
  5. Create the Dark Top Mixture: Gently combine the Dark Rum and Blue Curaçao in a small separate container.
  6. The Final Float: Very slowly drizzle the Dark Rum/Curaçao mixture over the second layer, using the back of the spoon for a delicate float. Do not stir.
  7. Top with Fizz: Gently top each glass with the chilled Ginger Beer. The carbonation will help slightly integrate the layers.
  8. Garnish & Serve: Add the fruit garnish. Serve immediately with a straw, instructing the drinker to stir before the first sip to fully blend the flavours.