Add the gold Jamaican rum, Cuban white rum, passion fruit syrup, fresh lime juice, and honey syrup to a blender cup.
Add a generous scoop of crushed ice.
Blend briefly for 3–5 seconds until just combined and slushy - do not over-blend.
Pour the blended mixture into a footed copo glass.
Pack the glass with additional crushed ice to fill to the rim.
Garnish with half a fresh passion fruit, placed skin-side down on top of the ice.
This recipe follows the classic Donn Beach layering philosophy of using two complementary rums - a funky Jamaican gold for depth and a lighter Cuban white for brightness - a technique that became the backbone of the tiki movement. Don't over-blend: a few seconds is all it takes to keep texture without diluting the drink.
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