Golden Bird

Chill a cocktail coupe to ensure it is perfectly frosty for serving.

Prepare an orange peel garnish, shaping it into a 'beak' to rest on the rim of the glass.

In a cocktail shaker, combine the Cuban rum, orange liqueur, banana liqueur, freshly squeezed orange juice, and pineapple juice.

Add ice to the shaker and shake vigorously to blend and chill the ingredients.

Fine strain the cocktail mixture into the pre-chilled coupe glass.

Garnish with the prepared orange 'beak' for a striking presentation.