PREPARATION: 

Trim the pineapple by removing the top, bottom and skin from the sides. Use your knife to remove any large brown woody spots, as well. Discard the trimmings.

Slice the pineapple into half-inch rings, and slice those into halves. There is need to core the pieces.

Place the sliced pineapple in a 68-ounce jar. Add vodka and rum. Make sure the pineapple is completely covered. Store at room temperature for one week.

Remove the pineapple from the alcohol, saving the alcohol.

Grill the slices of pineapple over medium-high heat for 3-5 minutes per side, until charred.

Dice the grilled pineapple, discarding the core. Place a few pieces in a rocks glass. Muddle. Top with ice.

For each cocktail, place 2 ounces pineapple infused liquor and 1 ounce coconut milk in a shaker with ice. Shake 30 times.



Strain into the glass. Garnish with grilled pineapple, a cherry and an umbrella.