• 1 1/2 oz gold rum
• 1/2 oz lime juice
• 1/4 oz white crème de cacao
• 1/2 oz green Char­treuse
• 3 mud­dled pineap­ple slices

Mud­dle pineap­ple thor­ough­ly.

Add all ingre­di­ents and shake with ice.

Strain into chilled cock­tail glass.

I gar­nish with pineap­ple slices and pineap­ple leaves. I do this cock­tail with crushed ice in a collins glass some­times.