- In a cocktail shaker, combine the pineapple juice, rum, coconut milk, half of the curaçao and several ice cubes. Shake vigorously. Filter into a lowball glass.
- Fill the glass with crushed ice (see note). Slowly add the remaining curaçao. Top with the pineapple slice and cherry threaded onto a cocktail skewer.
For crushed ice, place ice cubes in a clean pillowcase and pound with a hammer or rolling pin. For large quantities, use a food processor.