In a cocktail shaker, combine 30ml of white Puerto Rican rum, 30ml of gold Puerto Rican rum, 30ml of overproof Demerara rum, and 30ml of passion fruit syrup.
Add 30ml of pineapple juice, 30ml of lemon juice, 30ml of lime juice, 1 teaspoon of rich brown sugar syrup, and 1 dash of Angostura bitters.
Fill the shaker with ice, shake until cold, and strain into a large glass filled with crushed ice.
