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Put the sugar and 100ml water in a pan and heat gently, stirring, until the sugar dissolves. Cool. This will make more than you need but will keep in the fridge for a couple of weeks.
Put the rest of the ingredients, 2 tsp of the sugar syrup and a small handful of ice in a blender and blitz until smooth.
Pour into a piña colada cocktail glass, with more ice if you like, and garnish with a pineapple wedge before serving.