- 1/2 cup crushed ice
- 1 1/2 ounces light rum
- 1 1/2 ounces passion-fruit juice (lilikoi)
- 1/2 ounce kirsch
- 2 tablespoons lemon juice
- 1 ounce sugar syrup
- Green coconut with top cut off, drained
- 1 ounce dark rum
- Fruit and red hibiscus flower
- Put crushed ice in a mixing glass and add the light rum, passion-fruit juice, kirsch, lemon juice, and sugar syrup. Stir well. Pour into the green coconut. Float the dark rum on top and decorate with fruit and hibiscus. Serve with a straw.