Published in the San Francisco Chronicle May 30, 2009.
Ingredients:
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
Directions:
1. 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.
