In a blender, combine 1 cup of the crushed ice with the pineapple juice, soda, rum, vodka, Galliano, curaçao, lemon juice, lime juice, demerara syrup and Coco Lopez. Blend for 2 to 3 seconds to incorporate. Place the remaining ½ cup of crushed ice in a wineglass, then top with the blended mix. Garnish with a pineapple wedge, pineapple leaves and orchid, then serve.