Provided by: Mixologist Christophe Toury
2 ounces pineapple juice
1 1/2 ounces Malibu rum
1 tablespoon simple syrup
2 small scoops vanilla ice cream
3 ounces Perrier
1 cup granulated sugar
1 cup water in a saucepan
Mix pineapple juice, rum, and syrup in a pitcher. Scoop vanilla ice cream into a large martini glass. Add the fruit juice mixture, and top with Perrier.
Combine sugar and water in a saucepan. Bring to a boil for a few seconds. Set aside to cool.