Ingredients

2 oz dark rum
4 oz pineapple juice
1 oz orange juice
1 oz cream of coconut
Ice cubes
Freshly grated nutmeg (for garnish)
Pineapple wedge (for garnish)

Instructions

Preparation

Step 1: Chill your glass
Pop a hurricane glass or tiki glass in the freezer while you mix the drink. This helps keep the cocktail cold and creamy.
Step 2: Add all ingredients to shaker
In a cocktail shaker filled with ice, pour 2 oz dark rum, 4 oz pineapple juice, 1 oz orange juice, and 1 oz cream of coconut.
Step 3: Shake it up
Shake vigorously for about 15 seconds to chill and blend the creamy and citrusy layers into a smooth mixture.
Step 4: Pour over ice
Fill your chilled glass with fresh ice and strain the cocktail over it.
Step 5: Garnish and serve
Sprinkle freshly grated nutmeg over the top. Add a pineapple wedge on the rim and serve with a straw or stir stick.

Notes

Dark rum is key—Pusser’s Rum is traditional, but any rich, aged rum will work
Cream of coconut (like Coco Lopez) is different from coconut milk—it’s sweet and thick
Shake well to fully emulsify the coconut cream and blend the drink evenly
Always use fresh nutmeg if possible—it makes a big difference in aroma and flavor
Use crushed or pebble ice if you want a beach-bar texture

Prep Time: 5 min
Cook Time: 0 min

Nutrition

Calories: 290
Sugar: 22g
Sodium: 20 mg
Fat: 4g
Carbohydrates: 28g
Protein: 1g