Kamehameha Rum Punch 1 oz light Puerto Rican rum (Flor de Cana 4) 2 oz pineapple juice 1/2 oz lemon juice 1 tsp blackberry brandy 1 tsp grenadine 1 tsp simple syrup 1 oz dark Jamaican rum (Coruba)
Fill a collins glass with crushed ice. Add all ingredients except the dark Jamaican rum and stir until the glass frosts over. Float the dark Jamaican rum on top. A traditional Hawaiian garnish would be a pineapple wedge and a cherry. A spring of mint is usually a safe bet for most tropicals as well.
If substituting blackberry liqueur for blackberry brandy, omit the simple syrup and increase the light rum to 1 1/4 oz.
Island Mai Tai 1 1/2 oz silver puerto rican rum (Flor de Cana 4) 1 1/2 oz orange juice 1 1/2 oz pineapple juice 1/2 oz lime juice 1/2 oz simple syrup Shake with ice cubes, pour unstrained into double old-fashioned glass. Float dark rum on top (Coruba). Garnish with a pineapple chunk.
