Shake all ingredients vigorously for 10 seconds. Strain into a Collins glass half filled with ice. Garnish with freshly grated nutmeg.
|Prep Time||1 minute|
|Tags||1969-1990 (Dark Ages), Sweet/ish, Tropical|
|Strength||2.4 standard drinks|
This drink doesn't stand up to dilution very well. That's why I call for a quick shake and a half ice-filled Collins glass. You want to shake vigorously because the cream of coconut can be difficult to mix, especially when it gets cold.
This drink comes from the Soggy Dollar Bar on Jost Van Dyke in the British Virgin Islands. They will admit to the ingredients (though they say they use "Premium Dark Rum"--so that probably means some well or call dark rum and not Pusser's), but they claim the ratio is a secret. The mostly universal ratio is 2 parts Pusser's, 4 parts pineapple juice, 1 part orange juice, and 1 part cream of coconut. If you are at the Soggy Dollar, you can call out a 3 or a 4 for 3 or 4 oz of rum instead of the standard 2 oz.
I find 3 oz to be the minimum. Any less and it gets lost in the juice and coconut cream.
This drink can also be made with a stand mixer...just blend everything with ice for 5-10 seconds. This puts a good head on the drink (pineapple juice really froths up in a stand mixer).
If you don't have Pusser's, there are other rums that can server as a Pusser's rum substitute. Scarlet Ibis or Appleton 12 Year would be fine. Or mix Smith & Cross half and half with any quality aged rum.