Place 4 oz of pineapple and 3 oz of coconut cream into the blender
Pour in 1 oz of pineapple juice and 0,75 oz of coconut rum
Add 0,75 oz of spiced rum and 0,75 oz of aged rum
Sprinkle a scoop of crushed ice into the blender and blend
Pour into the hurricane glass
Top with 0.3 oz of Pedro Ximenez sherry
Garnish with a maraschino cherry, mint, and umbrella