1 oz. Coconut-infused Bluebird sugarcane rum*
½ oz. Dark rum
1 oz. Pineapple juice
¾ oz. Demerara syrup
½ oz. Orange juice
Combine ingredients in mixing tin and shake. Strain into rocks glass over fresh ice and garnish with grated nutmeg.
The mixologists at Bluebird Distilling created this recipe.
*For coconut rum: Infuse 4 cups coconut flakes in a 750-ml. bottle of sugarcane rum.