2 oz Pineapple Juice (1 oz)
1 oz Apricot Liqueur (1/2 oz Rothman & Winter)
1 oz Passion Fruit Syrup (1/2 oz)
1 oz Simple Syrup (1/2 oz)
1 oz Dark Jamaican Rum (1/2 oz Coruba)
5 oz Light Puerto Rican Rum (2 1/2 oz Caliche)
Blend 20 seconds with 16 oz of crushed ice and pour either into a communal keg or individual barrel mugs to serve 2-4 people. Here, I halved the ingredients to serve 1 person; moreover, I shook with ice cubes and strained over crushed ice instead of blending. I garnished with mint and trumpet vine flowers.