Measure Peg Leg rum (2 oz), Malibu rum (1 oz), pineapple juice (4 oz), coconut cream (2 oz), fresh lime juice (0.5 oz), and simple syrup (0.25 oz, optional). Have 1.5 cups of crushed ice ready.

Combine in blender

Add the Peg Leg rum, Malibu rum, pineapple juice, coconut cream, fresh lime juice, and optional simple syrup into a blender. Add the crushed ice on top of the liquids.

Blend

Blend on high for 15–30 seconds, or until the mixture is smooth and slushy with no large ice chunks. If the mixture is too thick, add up to 1 oz pineapple juice and pulse to combine. If too thin, add a small handful of ice and pulse until desired texture is reached.

Taste and adjust

Taste a small amount and adjust balance as needed: add 0.25–0.5 oz simple syrup for more sweetness or 0.25 oz lime juice for more brightness. Pulse briefly after adjustments.

Serve

Pour the blended piña colada into a chilled hurricane glass or highball glass, leaving a little headspace for garnish.

Garnish & Presentation

Skewer a maraschino cherry and a pineapple wedge (and the optional lime wheel) on a cocktail pick or place them on the rim.

Place the garnish on the glass. Optionally dust the top with a tiny pinch of freshly grated nutmeg or toasted coconut flakes for aroma.

Serve immediately with a straw and a napkin.