2 oz Pineapple Juice
2 oz Dark Jamaican Rum (Coruba)
1 oz Gold Puerto Rican Rum (Don Q Gold)
1/2 oz Gold Barbados Rum (Plantation 5 Year)
1/2 oz Falernum (Velvet)
1 dash Angostura Bitters
6 drop Pernod (Pernod Absinthe)
Shake with ice and strain into a tall glass (Tiki bowl) with 2 oz ginger beer (AJ Stephans). Fill with ice, and garnish with a pineapple chunk and mint sprig (crushed ice with mint sprigs, lime twist, and borage flowers).