- 4 parts light rum (2 oz.)
- 4 parts blue Curacao (2 oz.)
- 4 parts cream of coconut (2 oz.)
- 8 parts pineapple juice (4 oz.)
- Pineapple spear
- Maraschino cherry
Combine all liquid ingredients in a blender with cracked ice and blend at high speed for about ten seconds. Pour into chilled highball glass and garnish with cherry and pineapple spear.