2 oz Pineapple Juice (1 oz)
1 oz Grenadine (1/2 oz)
1 oz Orgeat (1/2 oz)
1 oz Rhum Barbancourt (1/2 oz Vale d'Paul Agricole-style Rum)
6 oz Light Puerto Rican Rum (3 oz Caliche)
Blend 30 seconds with 18 oz crushed ice and pour into a Tiki bowl (shake with ice and strain into a Tiki mug). Fill with crushed ice and garnish with a gardenia (ornamental pea blossoms, mint, and a long lemon twist).