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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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