Fill a cocktail shaker halfway with crushed ice. Add Bacardi (2 oz), Cointreau (1/2 oz), pineapple juice (3 oz), cream of coconut (1 oz), tamarind syrup (1/2 oz), and fresh lime juice (1/2 oz).

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker feels very cold and the cream of coconut is fully emulsified with the juices.

Prepare glass

Fill a double old-fashioned glass or tiki mug with crushed ice, leaving room for the shaken cocktail to settle on top.

Strain & top

Double-strain the shaken mixture over the crushed ice in the prepared glass to remove any large ice chips and ensure a smooth texture.

Garnish & Finish

Grate a small amount of fresh nutmeg over the top of the cocktail (to taste).

Garnish with an orange wheel and a pineapple wedge on the rim. Add a cocktail umbrella if desired.

Serve with a short straw and enjoy immediately while cold.