This drink has become the signature drink of the Virgin Islands. The origins of this drink started at the Soggy Dollar Bar at White Bay on Jost Van Dyke island. The drink was a creation of Daphne Henderson, who was the owner of the Soggy Dollar Bar, but would not divulge the recipe. Charles Tobias, who is the founder and CEO of Pusser’s Rum, tried to get the recipe from Daphne but no matter how much of the friendship they have built together would land him the recipe. Then one day, Charles was able to get a drink back to his boat and began to break it down. The recipe was finally constructed to the best as possible. The version that Tobias was able to reconstruct was a little bit sweeter, which turned out to be the recipe that is known today but the credit is still given to Daphne.
My first experience with this drink was when I was working for a Yacht Club in northern Illinois and there was this member that would come in an enjoy my delicious cocktails. This member of the club was Mr. Crowley and was an avid sail boater and would spend the winter on sailing within the Caribbean Sea. He introduced me to this fabulous drink and the following week it was on the drink menu and the bar was stocked with Pusser’s Rum.
Enjoy the drink that was made popular within the Virgin Islands.
Ingredients
- 2 oz Pusser’s Rum
- 4 oz Pineapple Juice
- 1 oz Orange Juice
- 1 oz Cream of Coconut
- Nutmeg
Garnish
- Orange Slice
- Maraschino Cherry
Instructions
- Add liquid ingredients to cocktail shaker and dry shake.
- Pour over a glass of ice.
- Grate fresh nutmeg on top of drink.
- Add Garnish
Glassware
- Goblet
Notes
- Best served with crushed ice
