Ingredients:

  • 4 fl oz (120 ml) Good Quality White Rum
  • 3 fl oz (90 ml) Cream of Coconut (e.g., Coco López)
  • 2 fl oz (60 ml) Chilled Pineapple Juice
  • 1 cup (150 g) Frozen Pineapple Chunks
  • 1 cup (240 g) Ice Cubes
  • Fresh Pineapple Wedge/Leaf, for garnish
  • Maraschino Cherry, for garnish
  • 1 tsp (5 ml) Dark Rum (Optional floater)

Instructions:

  1. Chill the Glasses: Place your serving glasses (Hurricane, Highball, or Collins) in the freezer for at least 15 minutes. A cold glass keeps the cocktail perfect for longer.
  2. Measure Accurately: Use a jigger or measuring cups to precisely measure the rum, cream of coconut, and pineapple juice.
  3. Load the Blender (The Reverse Method): Add the liquid ingredients first—rum, cream of coconut, and pineapple juice. Starting with liquids helps the blades catch and prevents air pockets.
  4. Add Solids: Add the frozen pineapple chunks and the ice cubes to the blender.
  5. Initial Blend: Start the blender on a low speed for about 10 seconds to initially combine the ingredients.
  6. Achieve Velvety Smoothness: Increase the speed to high and blend for another 30–60 seconds, scraping down the sides with a spatula if necessary, until the mixture is completely uniform, thick, and velvety, with no visible ice shards remaining.
  7. Pour and Present: Pour the mixture immediately into the chilled glasses.
  8. Garnish: Place a fresh pineapple wedge on the rim of the glass and drop in a maraschino cherry.
  9. The Floater (Optional): Gently drizzle the teaspoon of dark rum over the top of the drink for an aromatic layer and a lovely visual contrast. Serve immediately.