1 oz (30 ml) white rum

1 oz (30 ml) dark rum

1 oz (30 ml) triple sec

1 oz (30 ml) apricot brandy

1 oz (30 ml) pineapple or tropical blend juice

1/2 lemon, the juice only

1/2 lime, the juice only

1/2 oz (15 ml) orgeat syrup

1 drop Angostura bitters

1 slice pineapple

Ice cubes

In a cocktail shaker, combine the rums, triple sec, apricot brandy, pineapple, lemon and lime juice, orgeat syrup and bitters. Add a few ice cubes and shake vigorously. Filter into a tulip glass.

Fill the glass with ice cubes. Top with the pineapple slice and a cocktail umbrella, if desired, and serve with a straw.

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