Ocean Sunset Recipe

Chill glass

Place a highball or Collins glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to chill it.

If using fresh juices, squeeze oranges and pineapple and strain any large pulp. Measure juices and lime juice.

Fill a cocktail shaker with a generous handful of ice (or to about 2/3 full).

Add 2 oz Jumbie Coconut Rum, 2 oz fresh orange juice, 2 oz fresh pineapple juice, 0.25 oz fresh lime juice and 0.25 oz simple syrup (if using) into the shaker.

Shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosty.

Remove the chilled glass from the freezer or dump out the ice water. Fill the glass about 2/3 with crushed ice or ice cubes.

Strain the shaken mixture into the prepared glass over the ice, leaving space at the top for the raspberry liqueur 'sunset' layer.

Slowly pour 0.5 oz raspberry liqueur over the back of a bar spoon or directly down the inside of the glass so it sinks and creates a layered, sunset effect near the surface.

Gently avoid stirring to preserve the layered look. If you prefer a blended drink, stir once to combine.

Garnish the rim with an orange wheel and a pineapple wedge. Add 3 fresh raspberries and a maraschino cherry on a cocktail pick if desired.

Serve with a straw and enjoy immediately on a hot day.