Here at The Smokey Cartel, our scratch made premium small batch British rum was designed to elevate your cocktails to the next level of sophistication. Our Flame Roasted Pineapple Spiced Rum really shines through in this classic cocktail. The caramilisation from the flame kissed pineapples and spice from the rum cuts through the heavy coconut cream beautifully, adding a smoky depth that the original recipe (usually made with Pusser’s) lacks.

Ingredients

• 50ml Flame Roasted Pineapple Spiced Rum
• 25ml Wray and Nephew Overproof Rum
• 100ml Pineapple Juice (we used GLUG)
• 50ml Orange Juice (use 100% juice for that bright acidity)
• 50ml Cream of Coconut (not coconut milk)
• Dash of Grenadine
• Garnish: Freshly grated nutmeg (essential!) and a wedge of charred pineapple.

Instructions

Combine: Add the rums, grenadine, pineapple juice, orange juice, and cream of coconut into a cocktail shaker.

Shake: Fill the shaker with plenty of ice. Shake vigorously for about 15–20 seconds. Since cream of coconut is thick, you really need to “wake it up” to get that signature frothy head.

Strain: Pour the entire contents (ice and all, “dirty pour” style) into a tall glass or a Tiki mug.

The Finish: Top with more crushed ice if needed. Generously grate fresh nutmeg over the top.

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