Ingredients
Scale
- 2–4 ounces Pusser’s Rum
- 4 ounces pineapple orange juice blend
- 1 ounce cream of coconut
- 1 small pineapple with leaves
- 1 small naval orange
- grated fresh nutmeg
Instructions
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Combine the rum, pineapple orange juice blend, and cream of coconut in a blender with 1 1/2 cups ice.
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Pour into cocktail glasses and top with grated nutmeg.
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Garnish with pineapple leaves, orange slice, and a pineapple wedge. (Garnishes are up to your discretion.)
- Category: Cocktail
