• ‘Tis the season for entertaining and being entertained. No need to limit yourself or your guests to beer, wine and the standard martinis, Manhattans and Cosmos when serving up cocktails. Not when there is such a rich heritage of cocktails in the American archives of mixology. We’re now into offering you a drink recipe each day, with enough time after the final one for you to be sure you have the ingredients on hand for the Christmas-New Year’s party crush.
This luscious concoction comes, via the pages of Wine Enthusiast, from the island of Jost Van Dyke, in the British Virgin Islands. It was dreamed up at the Soggy Dollar Bar. It also is popular on tourist-rich Tortola — using the locally-made Pusser’s Rum, especially during the 4-6 p.m. happy hour at the Bananakeet Café.
DRINK NO. 12 — THE PAINKILLER
2 ounces Pusser’s dark rum
1 ounce cream of coconut
4 ounces pineapple juice
1 ounce orange juice
Blend rum with juices and coconut and serve over the rocks. Top with freshly grated nutmeg.
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