Audrey Saunders, Bemelmans Bar at
the Carlyle Hotel.
1 1⁄2 ounces Bacardi Limón
1 1⁄2 ounces Bacardi Coconut
2 ounces Coco López
1 ounce heavy cream
3 ounces pineapple juice
3⁄4 ounce fresh lemon juice
Garnish: Lemon peel and grated nutmeg (to make more
elaborate, wet the rim of the glass and dip it in
dried coconut flakes)
Put all the ingredients in a blender with 1 cup of
ice. Blend well, and pour into a hurricane or tall
glass. Garnish with a swirl of lemon peel and a
sprinkle of nutmeg.