Ingredients
White Rum50 ml
Cream of Coconut30 ml
Fresh Pineapple Juice50 ml
Pineapple Wedge
Maraschino Cherry
Glassware
Hurricane Glass
Chilled.
Method
- 1
Add 50ml white rum, 30ml cream of coconut, and 50ml fresh pineapple juice to a blender.
- 2
Add approximately 1 cup of crushed ice.
- 3
Blend on high for 20–30 seconds until completely smooth and creamy with no ice chunks remaining.
- 4
Pour into a chilled hurricane glass.
- 5
Garnish with a fresh pineapple wedge on the rim and a maraschino cherry.
From the Bartender
The IBA specifies cream of coconut (such as Coco López), not coconut cream or coconut milk - the sweetened, thick consistency is essential to the drink's signature richness and balance. For a silkier result, freeze your pineapple juice into cubes before blending instead of using plain crushed ice.
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