Ingredients:

  • 1 1/2 fl oz Light/White Rum
  • 3/4 fl oz Blue Curaçao Liqueur
  • 2 fl oz Unsweetened Pineapple Juice
  • 3/4 fl oz Cream of Coconut (e.g., Coco López)
  • Ice (generous amount)
  • 1 Maraschino Cherry (for garnish)
  • 1 small Pineapple Wedge or Leaf (for garnish)

Instructions:

  1. Chill the Glass: Place the serving glass in the freezer for at least 5 minutes, or fill it with ice and water while preparing the cocktail. This ensures the drink stays perfectly cold.
  2. Prep Garnish: Skewer the maraschino cherry and pineapple wedge ready for presentation.
  3. Gather Ingredients: Place all liquid ingredients (Rum, Blue Curaçao, Pineapple Juice, and Cream of Coconut) into the base of the cocktail shaker.
  4. Add Ice: Fill the shaker two-thirds full with fresh, high-quality ice cubes.
  5. Shake Vigorously: Secure the shaker lid tightly. Shake hard and fast for 15–20 seconds. This shaking is vital for emulsifying the coconut cream and fruit juice, resulting in a smooth, integrated texture.
  6. Discard Chilling Ice: Empty the chilling ice and water from the serving glass.
  7. Strain: Double-strain the cocktail mixture into the chilled serving glass over fresh, clean ice (crushed ice works wonderfully here).
  8. Garnish: Place the pineapple wedge and cherry on the rim or floating near the top. Serve immediately and enjoy the tropical vibes.