top of page


"This rich and fruity cocktail will cure whatever ails you!"

Made with dark rum, pineapple juice, orange juice and cream of coconut, the drink was created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands (BVI), where the confluence of warm temperatures and vacation vibes necessitated cold, refreshing libations..

Served best in a highball or hurricane glass.



  • 2 ounces Pusser’s rum

  • 4 ounces pineapple juice

  • 1 ounce orange juice, freshly squeezed

  • 1 ounce cream of coconut

  • Garnish: nutmeg, freshly grated

  • Garnish: pineapple wedge

  • Rim with Island Time Pineapple Infused Sugar


  1. Rim your glass by swirling a lemon wedge around top of your glass then spin the rim of your glass in your Island Time Pineapple Infused Sugar.

  2. Add the rum, pineapple juice, orange juice and cream of coconut to a shaker with ice and shake vigorously but briefly to combine.

  3. Strain into a hurricane glass or snifter over crushed ice.

  4. Garnish with freshly grated nutmeg and a pineapple wedge.

  5. Serve and enjoy!


bottom of page