- 1¾ oz Don Q Gold rum
- 1⅓ oz Pineapple juice
- 1 oz Coco Lopez Cream of Coconut
- dash Angostura bitters
- 1 Cherry for garnish
- Blend with a half scoop of cubed ice until light and frothy. Aerated, not thick. Pour into a tulip glass. Garnish with a cherry.