Recipe:
- 2 to 4 oz Pusser’s Navy Rum
- 4 oz unsweetened pineapple juice
- 1 oz freshly squeezed orange juice
- 1 oz cream of coconut
Directions:
- Combine ingredients in a shaker with crushed ice.
- Shake well, then pour into your chosen glassware.
- Top with a sprinkle of nutmeg.
- Garnish with pineapple fronds and an orange wedge.
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