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.