Small twist on a recipe from "the ultimate bar book"
22.5ml Creme de Cacao
90ml Pineapple juice
4-5 Pineapple chunks
Coat 1 Pineapple chunk in vanilla sugar and blowtorch until caramelised.
Set aside for garnish.
Muddle remaining pineapple chunks with vodka in shaker tin.
Add the remaining ingredients.
Strain over ice into hurricane glass.
Place leftover Pineapple on rim.
Sprinkle with desecrated coconut.