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Pirates Painkiller Recipe

Inspired by Blue Moon Beach Grill

Time8m

Serves1

Pusser's Rum, coconut cream, orange & pineapple juice with a dash of fresh grated nutmeg

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Ingredients

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Cocktail

2 oz Pusser's Rum (or dark navy-style rum)2 oz Coconut cream (e.g., Coco López)1 oz Orange juice, freshly squeezed if possible4 oz Pineapple juice, chilled1 dash Freshly grated nutmeg1 cup Ice (large cubes or crushed)

Garnish

1 piece Pineapple wedge1 piece Orange wheel1 tsp Grated nutmeg (extra, for finishing)

Method

Cocktail

Combine liquids

Add 2 oz Pusser's rum, 2 oz coconut cream, 1 oz fresh orange juice and 4 oz chilled pineapple juice into a cocktail shaker or blender.

Add ice and chill/dilute

Add about 1 cup of ice (crushed preferred for a traditional texture) to the shaker. If using a blender, add a scoop of crushed ice. Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is frosty; if using a blender, pulse briefly (4–6 pulses) to chill and slightly crush the ice—do not fully liquefy the mixture.

Strain and serve

If you used a shaker, double-strain the cocktail into a highball or tiki glass filled with fresh crushed ice. If you used a blender, pour directly into the glass over the remaining crushed ice.

Finish with nutmeg

Grate a dash of fresh nutmeg over the top of the drink (about 1 dash). This should be aromatic but not overpowering.

Garnish

Garnish the glass with a pineapple wedge and an orange wheel on the rim. Optionally tuck a short cocktail umbrella or mint sprig behind the pineapple for a classic tiki presentation.