Combine both rums, the pineapple juice, curaçao, crême de cacao, and orgeat in a cocktail shaker, add ice, and shake until chilled, at least 15 seconds. Strain into a hurricane glass filled with crushed ice. Twist the orange peel around the inside of the glass and rest the end on a cocktail stirrer set inside the glass. Add the umbrella and serve.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.