Drizzle the 0.25 oz of grenadine into the bottom of a chilled Collins or hurricane glass so it settles at the base (this creates the 'upside-down' effect).

If you want a more pronounced pineapple-upside-down look, press a thin pineapple slice against the inside of the glass before adding ice so it is visible through the glass.

Mix Cocktail

In a cocktail shaker or blender, add crushed ice (about 1 cup), 2 oz light rum, 1 oz Kahlúa, 0.5 oz amaretto, 0.5 oz Frangelico (or other hazelnut liqueur), 3 oz pineapple juice, and 1.5 oz Coco López (cream of coconut).

If using a shaker: shake vigorously for 12–15 seconds until well chilled and slightly frothy. If using a blender: pulse 2–3 times to combine into a slushy texture (do not over-blend — you want a thick, slightly icy consistency).

Assemble & Finish

Carefully strain (if shaken) or gently pour (if blended) the mixture into the prepared glass over the grenadine. Pour slowly so the grenadine remains mostly at the bottom, creating a graduated color effect.

Garnish: thread a maraschino cherry and pineapple wedge on a pick and rest on the rim. If you placed a pineapple slice inside the glass earlier, make sure it remains visible.

Sprinkle a light dusting of ground nutmeg over the top (about a pinch — roughly 1/16 to 1/8 tsp) to finish. Stirring is optional; if the guest prefers a uniform flavor, provide a straw to blend while drinking.