Pour 2 oz white rum, 1 oz coconut cream, 3 oz pineapple juice, 0.5 oz fresh lime juice and 0.5 oz rock candy syrup into the chilled shaker over the crushed ice.

Shake

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker feels cold and slightly frosty. This emulsifies the coconut cream and aerates the drink for a silky texture.

Prepare glass

Fill a double old-fashioned glass or large rocks glass with fresh crushed ice to the top.

Strain

Double-strain the shaken mixture over the crushed ice in the prepared glass using a cocktail strainer (and a fine mesh strainer if available) to remove small ice shards and any coconut solids.

Garnish & Finish

Garnish

Skewer a pineapple wedge and a maraschino cherry on a pick (or place them on the rim). Optionally nest a rock candy stick into the drink for presentation and a slow melting sweetener.

Finish

Lightly grate a pinch (~0.1 tsp) of nutmeg over the top if desired. Serve immediately with a short straw so the drink can be sipped from the rocks and stirred slightly as the ice melts.