Chill Your Glass: First things first, place your serving glass (a Hurricane or highball glass works well) in the freezer for about 5-10 minutes. A chilled glass keeps your cocktail colder for longer.

Prepare Your Shaker: Fill a cocktail shaker about two-thirds full with ice cubes. Using plenty of ice is crucial for proper dilution and chilling.

Add the Liquids: Pour the light rum, Blue Curaçao, pineapple juice, and cream of coconut directly into the shaker over the ice.

Shake Vigorously: Secure the lid on your shaker and shake it hard for about 15-20 seconds. I find what works best for me is to really put my back into it! You'll know it's ready when the outside of the shaker becomes frosty and feels painfully cold to hold. This is the sign of a well-chilled drink.

Prepare the Serving Glass: Remove your chilled glass from the freezer and fill it with fresh ice. Never use the ice from the shaker, as it will be partially melted and will water down your drink.

Strain and Pour: Strain the contents of the shaker into your prepared glass over the fresh ice. The liquid should be a brilliant, vibrant blue.

Garnish and Serve: Add your garnishes. I like to secure a maraschino cherry to a pineapple wedge with a cocktail stick and rest it on the rim of the glass. Pop in a cocktail umbrella for that final flourish, and serve immediately.