carnival jump up

2 oz Golden Trinidad Rum (Angostura 7 Year)
1/2 oz Grenadine
1 oz Coco Lopez Coconut Cream
1/2 oz Lime Juice

Shake with ice and pour into a Highball glass (strain into a Highball and top with fresh ice). Decorate with a pineapple slice, candy sugar cane stick, and a lime slice (lime wheel), and add a straw.
After my bar shift two Fridays ago, I reached for Trader Vic's 1974 Rum Cookery & Drinkery book in a quest for a curious recipe that I might have passed over in previous searches. The one that I found was the Carnival Jump Up that Trader Vic attributed to the bar at the Trinidad Hilton. Once prepared, the Carnival Jump Up presented lime and fruity notes to the nose. Next, a creamy lime and berry sip shared hints of nutmeg, and the swallow offered rum, coconut, and tart lime flavors on the swallow.