No reading is required to appreciate The Old Man and The Pea at Beacon Hill steakhouse, Mooo—but it is a multi-sensory experience. The vivid dram blends rums with maraschino liqueur, lime juice, simple syrup, and a spicy pineapple-Szechuan pepper shrub.

Named after a classic novel, The Old Man and The Pea is inspired by its author, Ernest Hemingway, a noted rum lover. Hemingway’s Havana-era nickname, Papa, lives on with the Papa Doble, his favorite two-shot rum daiquiri. Mooo’s cocktail also relies on two rums to work its magic. The base spirit is Rum Cooperative Volume 2, a blend of South American and Caribbean rums produced by Boston-based Bully Boy Distillers; while a quarter-ounce of Plantation Pineapple floats on top. The rum pairing deepens the cocktail’s flavor and plays off of the tropical and spice notes of the shrub.

But this drink is as visually distinct as it is flavorful. While the cocktail is mainly yellow in hue, that Plantation Pineapple floater adds a dash of dark purple. The colorful feat is the work of butterfly pea extract, a tasteless ingredient used as a natural food dye that Mooo beverage manager Andrew Wolan infuses into the Plantation rum.

The Old Man and The Pea is available for both takeout and dining in at Mooo. Wolan recommends pairing it with the kitchen’s Baby Kale Salad or Cornish Game Hen, whose savory flavors mesh nicely with the spice of Szechuan pepper and the sweetness of pineapple.