I wish I knew where this drink originated, but despite a lot of research, nothing came up.
It’s not often that a tiki style cocktail is served in a “martini” glass, but this one works really well. I like the grated nutmeg especially, as it gives a mysterious exotic nose. But, the key here is the unusual addition of creme de cacao. I’m a big fan of this liqueur in mixed drinks.
This is a great drink to batch as a holiday punch by the way. Just use the larger portions that I’ve included below, and serve with a block of ice. Just make sure you put the lime juice and pineapple juice in a blender first to achieve the right texture and foaminess. Then serve in punch cups. Cheers!
Buccaneer
1.5oz spiced rum (1 full bottle)
0.5oz white creme de cacao (8.25 oz)
0.75oz lime juice (12.5 oz)
0.75oz pineapple juice (12.5 oz)
0.5oz falernum (8.25 oz)
1 dash Angostura bitters (16 dashes)
Garnish: grated nutmeg
Shake with ice and strain into chilled cocktail glass. Top with nutmeg.
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