Photo by Mac Kilduff

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1 drink

  • 1½ ounces rum
  • 1 ounce coconut cream
  • 1½ ounces pineapple juice
  • 1 ounce orange juice
  • ½ ounce agave nectar
  • Sliced habanero pepper for garnish
  • Pineapple wedge for garnish
  • Orange wedge for garnish
  1. Add first five ingredients to a cocktail shaker, shake, and strain over ice.
  2. Garnish with 1 to 2 slices of habanero pepper (depending on your affinity for heat), pineapple, and orange.
  • Recipe by John Lewis of Lewis Barbecue in Charleston, South Carolina

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