Ah, summer, summer, summer. I’ll hate myself for saying this in January, but some days are just too hot to bear. Unless you can get to a nice pool with a rum based cocktail to cool you down, of course. And a little coconut certainly doesn’t hurt.
On a side note – I’ve made these several times since Brian originally demo’d the cocktail recipe for me (this is the last in a series we filmed consecutively several months ago at Trumbull Kitchen). It’s a very simple crowd pleaser – everyone who tried it loved it – and because it’s got few ingredients and simple prep, it’s good for parties as making multiple batches won’t slow you down.
But of course, we do recommend drinking it poolside if you possibly can.
3 oz rum
1.5 oz coconut cream
1 oz fresh pineapple juice
.5 oz fresh orange juice
Dry shake and pour over ice. Garnish with fresh grated nutmeg