One of the younger generations of classics, this became popular during the cocktail revival of the 1980s and has reminded so ever since.
- 4-6 cracked ice cubes
- 2 measures white rum
- 1 measure dark rum
- 3 measures coconut cream
- Pineapple wedges, to decorate
- Whizz the crushed ice in a blender with the white rum, dark rum, pineapple juice and coconut cream until smooth.
- Pour, without straining, into a tall chilled glass and dress with pineapple wedges.