Cruzan coconut and Sailor Jerry spiced rum off the new shelf, split with fresh citrus and a real grenadine float instead of a sweet-and-sour bottle. No tiki-bar fruit salad on top, just orange and a cherry, built clean enough to read the two rums under it.
How it's made
11. Juice and chill
Bottled sour goes flat against a coconut rum this rich. Fresh citrus is what keeps the drink from tasting like a syrup.
- Juice the lime and orange to order, don't batch ahead, citrus oxidizes fast and you'll taste it.
- Set the serving glass in the freezer or pack it with crushed ice to chill while you build.
22. Build the shake
Coconut rum is sweet on its own. Building the grenadine in with the shake rather than floating it on top keeps the drink from going cloying in the first sip and thin by the last.
- Into the shaker: 1.5 oz Cruzan Coconut Rum, 0.5 oz Sailor Jerry Spiced Rum, 0.75 oz fresh lime juice, 1 oz fresh orange juice, 0.5 oz Rose's Grenadine.
- Fill with cracked ice, shake hard for 10 to 12 seconds, you want it cold enough to sting the hand holding it.
33. Strain and top
- Dump the crushed ice from the serving glass, refill it fresh.
- Strain the shake over the new crushed ice.
- Top with a 1 oz splash of club soda, stir once to knit it in.
44. Heat, built per person
Chili salt on the rim is not a garnish here, it's a dosing decision. The mild glass takes none, ever. Treat that line like an allergen line, not a taste option.
- The mild glass: no chili salt, no hot sauce, nowhere near the rim or the shaker. Build it first, straight off a clean board.
- the medium glass: a thin chili-salt half-rim, applied to the outside edge only, moderate.
- The hot glass: full chili-salt rim, or a dash of hot sauce shaken in with the build if you want it integrated rather than just on the lip.
- One shaker, one jigger behind this bar. Rinse both under hot water between the mild pour and any glass that's getting chili salt or hot sauce, don't just wipe and move on.
55. Garnish and serve
- Garnish with an orange wheel and a cocktail cherry, on a pick if you're serving more than one so nobody has to fish for it.
- No pineapple, no kiwi, anywhere near this drink or its garnish tray. That's a hard allergen rule at this bar, not a texture call.
- If anyone wants cilantro-adjacent freshness on the rim instead of chili, that's a separate ask, not a default, it doesn't go in unasked.
Notes
No pineapple, kiwi, tomato, or capsaicin in the shared build; heat is built per-glass, on separate tools, per the step above, and never into a shared shaker or batch. Rose's Grenadine Syrup is also confirmed. Club soda, limes, oranges, and cocktail cherries are produce and pantry, not part of this photo pass, and still unconfirmed.
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