Invented by the owner of the Soggy Dollar Bar on Jost Van Dyke this recipe was kept secret for many years.
Yields: 8 Servings
1 small can (8.5 oz) of Coco Lopez Cream of Coconut
4 parts pineapple juice (use empty can of coco loco to measure - 4 cans)
1 part orange juice (use empty can again!)
2 parts Pusser's rum (you got it, use that empty can again)
Mix together and serve over ice. Garnish with fresh ground nutmeg!