- 50ml El Dorado 3 Year White Rum
- 50ml Pineapple Juice
- 1 tablespoon Tipplesworth Pure Cane Sugar Syrup
- 2 tablespoons Coconut Cream
- 7-8 chunks of fresh pineapple
- 2 scoops of ice
Add all the ingredients to a blender and blend until smooth. Pour into a hurricane glass and garnish with a slice of pineapple.