Ingredients
Method
- Start by chilling your hurricane glass or tall highball glass in the freezer for a few minutes. Grab your cocktail shaker and fill it halfway with ice.
- Add the dark rum, coconut rum, and banana liqueur to the shaker. If you don’t have banana liqueur, you can skip it, but the drink will lose its signature “island” depth.
- Pour in the orange juice, pineapple juice, and fresh lime juice.
- Secure the lid on your shaker and give it a vigorous shake for about 15 to 20 seconds. You are looking for the outside of the shaker to become frosty and cold to the touch.
- Take your chilled glass and fill it with fresh crushed ice. Strain the mixture from the shaker into the glass. Now, slowly pour the grenadine over the top.
- Because grenadine is heavy, it will sink through the ice and settle at the bottom of the glass. This creates a beautiful “tequila sunrise” effect with red at the bottom fading into orange and yellow at the top.
- Skewer a maraschino cherry and a fresh pineapple wedge and place them on the rim of the glass.
Notes
The most common mistake is using too much grenadine. While the red layer looks great, grenadine is basically pure sugar. If you use more than half an ounce, the drink will taste like candy and lose the nuance of the banana and coconut rums.
Keep it to a splash; the goal is a hint of pomegranate flavor and a pretty color, not an overwhelming sweetness.