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This is a community recipe contributed by Richard Elgar.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 45 ml | Chairman's Reserve Spiced Rum |
| 15 ml | Dutch Cacao white crème de cacao |
| 15 ml | Velvet Falernum |
| 22.5 ml | Pineapple juice |
| 22.5 ml | Lime juice (freshly squeezed) |
| 1 dash | Angostura Aromatic Bitters |
| 2 grind | Freshly grated nutmeg |
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