Whenever I’m in
I usually use Coco Reál® Cream of Coconut for my cocoanut drinks, but it’s hard to measure it so I usually “guestimate” the amount and just squirt some directly from the squeeze bottle into the mixing cup or blender. You can build this cocktail directly in a highball glass. The Coco Reál might not completely dissolve if you’re stirring or shaking with ice, so you should stir only the liquid ingredients briskly until there are no lumps before adding ice to ensure the cocktail is well mixed. This is not an issue, however, if you’re using a blender.
2 oz light (or gold) Rum
½ - 1 oz Coco Reál® Cream of Coconut (one healthy squirt)
4 oz Pineapple juice
Combine the ingredients in a highball glass and stir well to dissolve the Coco Reál. Fill the glass with crushed ice and stir again. (To blend, just combine the ingredients with ice in a blender.) For garnish, pin a bright red maraschino cherry to a pineapple wedge or orange wheel, and serve with a straw.