- 1 ounce light rum
- 1 ounce dark Jamaican rum
- 2 ounces lemon juice
- 1 teaspoon granulated sugar
- 4 or 5 chunks fresh or canned pineapple
- Blend all ingredients with crushed ice until semi-frozen.
- Pour into tall (15-ounce) glass.
- Garnish with pineapple wedge speared with a maraschino cherry.