The most popular and notorious cocktail at this 157-unit casual chain is the pumped-up piña colada-style drink served in a heavy 18-ounce schooner with a rim of toasted coconut. The menu warns customers that they are allowed only two of these cocktails since each is made with a supersized 2-ounce shot of Pusser's rum.
Pusser's Rum is the best choice here if you want a perfect clone, but you can certainly make this drink with your choice of any good gold rum. But watch out. At home, there's no 2-drink limit. And these are so good that you might forget how many you’ve downed!
This recipe is available in
- 1/2 cup sweetened shredded coconut
- 1/4 cup simple syrup (bottled or homemade; see Tidbits)
- 2 ounces Pusser's rum (Original Admiralty Blend)
- 2 1/2 ounces pina colada mix
- 3 ounces pineapple juice
- 1 1/2 ounce orange juice
- Dash of nutmeg
- Maraschino cherry (with stem)
- Wedge of fresh pineapple
- Do This
Instructions1. Preheat your oven to 350 degrees F. Spread the coconut on a baking sheet and bake for 8 to 10 minutes, stirring once halfway through, or until the coconut is mostly golden brown. Let it cool, then pour it onto a medium plate that is slightly bigger than the rim of your glass.
2. Pour the simple syrup onto another medium plate. Invert an 18-ounce schooner glass onto the simple syrup so that the rim of the glass gets a coating. Let the excess drip off, then dip the rim of the schooner into the toasted coconut to coat the entire rim of the glass.
3. Fill the schooner with ice, then add a little bit more ice to a cocktail shaker.
4. Pour the rum, pina colada mix, and juices into the cocktail shaker. Shake vigorously for 10 seconds, then strain the drink into the schooner glass.
5. Sprinkle a dash of nutmeg on top of the drink, then use a toothpick to attach the cherry to the rind side of a wedge of fresh pineapple. Cut a slit about halfway up on one side of the pineapple wedge and slide it onto the rim of the glass.
Tidbits: You can make simple syrup by combining 1 cup of water with 1 cup of granulated sugar in a saucepan over medium/high heat. Heat the solution until it begins to boil, then remove it from the heat and cool.