This tiki-style cocktail is Earls restaurants’ version of the classic originally created by Pusser’s Rum. It uses two different styles of ice—regular cubes and crushed.

• 0.75 oz coconut milk
• 0.75 oz passion fruit syrup
• 1 oz Bacardi Superior white rum
• 1 oz Mount Gay Eclipse Rum
• 1 oz pineapple juice
• 1 oz orange juice
• 0.25 oz lime juice
• Dash Bittered Sling Kensington bitters

Place all ingredients into a shaker with standard ice cubes. Shake 20 times and strain over crushed ice in a tiki mug. Garnish with a mint sprig and freshly grated nutmeg. Serves 1.