• 2 cups fresh pineapples
    4 tbsp brown sugar
    1/2 cup light cream
    6 oz white rum
    1 tsp vanilla extract
    1 cup crushed ice

Cut the pineapple into small pieces, enough for two cups. Combine with everything else in a blender until smooth and thick. Serve in whiskey-sour glasses and garnish with mint sprigs and maraschino cherries.