Ingredients
Ingredients
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3 oz Pusser’s Rum (or any dark navy-style rum)
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3 oz Cream of Coconut (Coco López preferred)
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3 oz Pineapple Juice
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2 oz Orange Juice
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Ice (crushed or cubed)
Garnish:
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Toasted coconut flakes (for rimming)
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Pineapple wedge
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Maraschino cherry
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Pinch of nutmeg (freshly grated if possible)
Instructions
Step 1: Prep the rim
Dip the rim of a large glass in cream of coconut, then roll it in toasted coconut flakes for a flavorful, crunchy finish.
Step 2: Mix the base
In a shaker, combine 3 oz Pusser’s rum, 3 oz cream of coconut, 3 oz pineapple juice, and 2 oz orange juice.
Step 3: Shake until chilled
Add ice to the shaker and shake vigorously for 10–15 seconds until well combined and frosty.
Step 4: Serve
Fill the coconut-rimmed glass with crushed or cubed ice. Strain the cocktail into the glass.
Step 5: Garnish and enjoy
Top with a pineapple wedge, maraschino cherry, and a pinch of freshly grated nutmeg.
Notes
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Coco López or similar cream of coconut gives the drink its signature texture and sweetness
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Use fresh-squeezed orange juice for the brightest flavor
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Nutmeg adds authentic island flair—don’t skip it!
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Always shake cream of coconut well before using; it separates naturally
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Use a wide glass like a tiki mug or highball to hold all the ice and garnish
- Prep Time: 5 min
- Cook Time: 0 min
Nutrition
- Calories: 310
- Sugar: 22g
- Sodium: 18mg
- Fat: 5g
- Carbohydrates: 26g
- Protein: 1 g