The Hawaiian Recipe

Prepare glass

Chill a highball or Collins glass by filling it with ice water while you mix the drink, or place it in the freezer for a few minutes.

Combine ingredients

Add 2 oz white rum, 3 oz pineapple juice, 1 oz orange juice, 0.5 oz cream of coconut, 0.25 oz maraschino liqueur or triple sec (if using), and 0.5 oz fresh lime juice into a cocktail shaker or blender. Add a dash of Angostura bitters if desired.

Add ice and shake or blend

If you prefer a shaken cocktail: add a generous handful of ice (about 1 cup), secure the shaker and shake vigorously for 10–15 seconds until well chilled and slightly frothy. If you prefer a frozen-style drink: add about 1 to 1.5 cups crushed ice to a blender and pulse until smooth and slushy.

Prepare serving glass

Dump the chilling ice water from the glass (if used) and add fresh ice cubes or leave empty for a frozen pour. If serving on the rocks, fill the glass about three-quarters with fresh ice.

Strain and serve

For shaken: double-strain the mixture into the prepared glass over fresh ice. For blended: pour the slushy mixture directly into the glass.

Finish

Add a final small dash of Angostura bitters on top if you like a touch of spice. This is optional.

Thread a maraschino cherry and a pineapple wedge onto a cocktail pick or simply set them on the rim. Add a lime wheel if using. Place the garnish on the rim of the glass and serve immediately.