Ingredients
1 oz. Kuleana Huihui Rum
.5 oz. Lilikoi (fruit or purée)
.5 oz. Orgeat
.5 oz. Pineapple Rum
.25 oz. Lemon Juice
.25 oz. Dry Sherry Float
Preparation
Combine all ingredients with ice and shake. Strain into a chilled cocktail glass with a bit of crushed ice. Add sherry float on top and garnish with an edible flower.