Originally this was created at a bar called the Soggy Dollar in the British Virgin Islands. The bar is so named because in the absence of a dock, patrons had to swim to shore to visit and would get their money wet. The original recipe was adapted by the founder of Pusser’s rum, and it has since become that label’s signature drink.


  • 2 oz Pusser’s Navy rum
  • 4 oz Pineapple juice
  • 1 oz Orange juice
  • 1 oz Cream of coconut *

Shake ingredients with ice, and strain into a glass filled with crushed ice. Alternatively, blend the ingredients together along with a scoop of crushed ice. Either way, garnish with grated nutmeg.

This actually wasn’t as hugely sweet as I expected, but it is fruity and creamy and unctuous.  It’s a drink which goes down smoothly, and because of how moreish it is I couldn’t really just have one. It’s the kind of drink which creeps up on you and leads to an evening that ends with an order of spicy kebabs and jerk chicken.

* Cream of coconut is not the same as coconut cream. It is pretty difficult to get hold of where I live, but I’m a completist so ordered some Coco Lopez online, so I can make drinks like this. It has a really weird texture, a bit gummy and similar to the kind of glue you might use as a child at nursery.  It’s also a strange greyish colour, also similar to some glue. Since I only a small part of a tin making this drink, I put the rest in an ice cube tray to keep frozen for further uses.

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