Ingredients:

  • 1.5 oz light rum
  • 0.75 oz Blue Curaçao
  • 2 oz unsweetened pineapple juice
  • 1 oz cream of coconut
  • 1 cup crushed ice
  • 1 slice fresh pineapple wedge
  • 1 maraschino cherry

Instructions:

  1. Chill a hurricane glass in the freezer for 5 minutes to prevent coconut fats from solidifying and keep the drink frosty.
  2. Combine light rum, Blue Curaçao, pineapple juice, and cream of coconut in a high-speed blender.
  3. Add 1 cup of crushed ice to the blender.
  4. Pulse on high for 15–20 seconds until the mixture reaches a smooth, emulsified, slushy consistency.
  5. Pour the mixture into the chilled hurricane glass and garnish with a fresh pineapple wedge and a maraschino cherry.