INGREDIENTS

Deadhead Rum 1.5 oz
Pineapple infused brandy ,75 oz
Trader Vics macadamia nut liqueur .5 oz
Coconut water 2 oz
Fresh lime juice .75 oz
Berrit’s ginger beer

METHOD

In a cocktail shaker, mix Deadhead rum, pineapple brandy, Trader Vic’s macadamia nut liqueur, coconut water, and lime juice. 11 shakes.

Pour over ice in cocktail glass. Add float of Barritt’s ginger beer. Top with Deadhead rum float.

GARNISH

With lime wedge, cherries, and mint sprig. Serve with side of coconut chocolate covered macadamia nuts.