Step 1

Fill a hurricane or highball glass with crushed ice.

Step 2

Juice 1/2 medium orange until you have 2 tablespoons, or measure out 2 tablespoons store-bought.

Step 3

Place the orange juice, 4 ounces pineapple juice, 2 ounces Pusser’s rum or dark rum, and 1 ounce cream of coconut in a cocktail shaker. Fill the shaker with ice, seal, and shake until the outside of the shaker is very frosty, about 20 seconds.

Step 4

Pour through a fine-mesh strainer into the glass. Garnish with freshly grated nutmeg, and add a straw.