Angaga Rose

Fill a cocktail shaker halfway with ice cubes to chill the mixing vessel and all subsequent ingredients.

Pour 4 cl of brandy into the cocktail shaker with the ice.

Add 6 cl of Malibu coconut rum to the shaker.

Pour 1 unit of grenadine syrup into the mixture, which will create a distinct red layer at the bottom.

Add 1 unit of pineapple juice to the shaker, completing the ingredient combination.

Seal the cocktail shaker tightly and shake vigorously for 10-15 seconds until the outside becomes frosted and cold.

Strain the mixture into chilled cocktail glasses, pouring carefully to preserve the layered effect created by the grenadine.

Serve immediately while the drink is cold, optionally garnishing with a pineapple wedge or cherry if desired.