How to make:
- Select and pre-chill a Tiki mug or collins glass.
- Prepare garnish of dust with freshly grated nutmeg. Garnish with pineapple wedge.
- SHAKE all ingredients with ice.
- STRAIN into ice-filled glass.
| 1 1/2 fl oz | Navy rum (ideally 54.5% alc./vol.) |
| 3 fl oz | Pineapple juice |
| 3/4 fl oz | Orange juice (freshly squeezed) |
| 1/2 fl oz | Cream of coconut (e.g. Coco Lopez, Re'al etc.) |
| 4 drop | Difford's Daiquiri Bitters (optional) |
Review:
The broadside firepower of navy rum balances sweet pineapple and coconut in what is an all too delicious Tiki-style libation.
History:
From the Soggy Dollar bar on the island of Jost Van Dyke in the British Virgin Islands. The bar's name is logical, as most of the clientele are sailors and there is no dock. Hence they have to swim ashore, often paying for drinks with wet dollars.
A variation on the classic Pina Colada. See our main Piña Colada page for the story behind the classic and for links to numerous other variations.
Nutrition:
224 calories
Alcohol content:
- 1.3 standard drinks
- 10.46% alc./vol. (20.92° proof)
- 18.1 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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