Prep 2 mins
Cook 0 mins
Published in the San Francisco Chronicle May 30, 2009.
- 3 ounces pusser's rum
- 2 1⁄2 ounces pineapple juice
- 1 ounce fresh orange juice
- 1 1⁄2 ounces coconut cream aka Coco Lopez
- freshly grated nutmeg
- Place rum, pineapple juice, orange juice and coconut cream into a cocktail shaker. Add ice, shake and strain into an ice-filled highball glass. Sprinkle with nutmeg.
Just like at Pusser's Pub in Tortolla, BVI. GREAT!