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Carribean Pain Killer

BY: Rob Clayton


2 oz. Pusser’s Rum to

1 oz. Hot melted butter and a few dashes of Angostura Bitters

4 oz. Pineapple Juice

1 oz. Orange Juice

1 oz. Cream of Coconut


Dry shake vigorously then add ice, shake vigorously, and strain into ice-filled glass. Float 1 oz. 100-proof Spiced Rum over top. Garnish with Extra Creamy Whipped Cream, Luxardo Cherry, dust Ground Nutmeg & Ground Cocoa & Almond.

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