Aloha

Does this cocktail say "Hello," or "Goodbye?" We'll never know. What I do know is that vanilla ice cream looks great on top of a hurricane glass. I also know you don't need Amarula or a rum cream liqueur to make the Aloha. I just combined aged rum and half-and-half. The other rums and coconut do the rest of the work. 

The recipe also calls for ice cream to be added to the blender, but this is unnecessary and wastes the look of a scoop of ice cream. Putting it on top makes it like a garnish, and a good one for a frozen drink.

• 1 1/2 oz. rum cream liqueur (equal parts Cruzan aged rum and half-and-half used)
• 1 oz. dark rum 
• 1/2 oz. lime juice
• 2 oz. pineapple juice
• 1 oz. coconut syrup 
• small scoop vanilla ice cream
• pineapple spear.

Put all ingredients except pineapple spear (and ice cream if you want to use it as a garnish) in a blender with ice and blend until smooth. Pour into a hurricane glass. Garnish with pineapple spear (and ice cream scoop.) Pro tip: save pineapple leaves for the garnish as well.