Add 2 oz Plantation dark rum, 2 oz pineapple juice, 1 oz fresh orange juice, 1 oz cream of coconut, 0.5 oz fresh lime juice, and 0.25 oz orgeat or simple syrup (if using) into a cocktail shaker.

Add ice

Fill the shaker three-quarters full with fresh ice.

Dry shake (optional)

For a creamier texture, close the shaker and shake vigorously without ice for 8–10 seconds to emulsify the cream of coconut, then proceed to the next step. (Skip this step if short on time.)

Shake with ice

Add ice if you performed a dry shake, or simply shake now, then shake vigorously for 12–15 seconds until the outside of the shaker is cold and well chilled.

Strain

Double-strain the mixture (through the shaker’s strainer and a fine mesh strainer if available) into a chilled Collins glass or tiki mug filled with fresh ice.

Bitters (optional)

If using, add 1 dash of Angostura bitters on top to add aromatic complexity.

Garnish & Serve

Grate a light dusting of fresh nutmeg over the top of the cocktail (about a sprinkle).

Garnish with a pineapple wedge or wheel and a cocktail cherry on a pick.

Serve immediately with a straw and enjoy.