Ingredients:

• 2 ounces Pusser’s rum
• 4 ounces pineapple juice
• 1 ounce orange juice, freshly squeezed
• 1 ounce cream of coconut
• Garnish: nutmeg, freshly grated
• Garnish: pineapple wedge

Steps:

1. Add the rum, pineapple juice, orange juice and cream of coconut to a shaker with cubed ice and shake vigorously but briefly to combine.

2. Strain into a hurricane glass or snifter over crushed ice.

3. Garnish with freshly grated nutmeg and a pineapple wedge.

4. Serve with a straw.

Ingredients:

• 2 ounces Pusser’s rum
• 4 ounces pineapple juice
• 1 ounce orange juice, freshly squeezed
• 1 ounce cream of coconut
• Garnish: nutmeg, freshly grated
• Garnish: pineapple wedge

Steps:

1. Add the rum, pineapple juice, orange juice and cream of coconut to a shaker with cubed ice and shake vigorously but briefly to combine.

2. Strain into a hurricane glass or snifter over crushed ice.

3. Garnish with freshly grated nutmeg and a pineapple wedge.

4. Serve with a straw.

Ingredients:

• 2 ounces Pusser’s rum
• 4 ounces pineapple juice
• 1 ounce orange juice, freshly squeezed
• 1 ounce cream of coconut
• Garnish: nutmeg, freshly grated
• Garnish: pineapple wedge

Steps:

1. Add the rum, pineapple juice, orange juice and cream of coconut to a shaker with cubed ice and shake vigorously but briefly to combine.

2. Strain into a hurricane glass or snifter over crushed ice.

3. Garnish with freshly grated nutmeg and a pineapple wedge.

4. Serve with a straw.