1 ½ oz. Bacardi Anejo Cuatro rum
¾ oz. Reàl passion fruit puree-infused syrup
¾ oz. Lime juice
1 ½ oz. Coconut water
Shake all ingredients with ice, and strain into a highball glass over cubed ice. Garnish with a pineapple leaf and/or pineapple wedge.
The mixologists at Bacardi created this recipe.