12 oz (1 1/2 cups) light rum
8 oz (1 cup) blue Curaçao
2 cups unsweetened pineapple juice
1 cup well-stirred canned cream of coconut (not coconut milk) such as Coco López
12 cups ice cubes
Garnish : a pineapple wedge and maraschino cherry
Blend all ingredients in a blender until smooth.
Source: Epicurious.com, Gourmet May 2003
Prepared by: Lena for the July 2007 meeting.