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
- Add first five ingredients to a cocktail shaker, shake, and strain over ice.
- 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