A delicious cocktail courtesy of my friend Max Painkiller:
Mix the following in a shaker:
4oz pineapple juice (canned is actually better than bottled for this)
.5oz Dry Curacao (Pierre Ferrand is my preferred bottle, but Cointreau is also good, makes for a slightly drier and crisper drink)
2-3.5oz Rum (amount is to taste, and bottle should be either a Venezuelan or Jamaican rum, but not Wray & Nephew. Diplomatico, Flor De Caña, and Smith & Cross make good bottles for this. Pusser’s is also a good brand, but it doesn’t have as much depth)
OPTIONAL:
if you’re using a clear (white) rum, you can substitute the dry Curacao for Blue Curacao to make the drink come out looking seafoam green and sweeter
Take the above ingredients and shake with ice in a shaker, then dump into a glass or tiki mug
Garnish with freshly grated nutmeg or tonka bean.