Happy Hour

• Captain Morgan's White Rum - Half of 1.75L
• Fresh Pineapple - 1.5lbs
• Sweetened Coconut Flakes - 7oz
• Pure Cane White Sugar - 1/2 Cup

• Two Air Tight Gallon Glass Jar w/ Filter
• Note: Wide-Mouth Pickle Glass Jars can be used as a substitute for the jars with Filters.
• Fine Mesh Nut Milk Bag
• (Very) Fine Mesh Sieve

In a 1 Gallon glass jar with a lid, pour rum and sugar into jar. Place sliced pineapple and coconut flakes into a fine mesh nut bag, tie and then place nut bag into the jars filter. Store in cool location, shaking jar each day for up to 7 days. Remove mesh nut bag and squeeze access rum and juices bag into the jar. Pour and strain rum through a fine-mesh sieve into the second gallon Jar. Continue this multiple times until rum is clear of pineapple and coconut. Pour filtered rum into your favorite bottle (you can use the original rum bottle) and then you are ready to serve. Refrigerate when not serving.

Note: I normally will make 2 gallons on the infused rum at a single time. This allows me to use the full 1.75L of rum and the full bag of Sweetened Coconut Flakes that normally comes in a 14oz bag. If you decide to make a double batch, you will then need a total of three one gallon glass jars. Two jars will be used to infuse the rum, the third jar will be used when straining the rum, one gallon at a time.

• 2-parts Dark Rum - 750ml
• 4-parts Pineapple Juice - 46oz
• 1-part Coco Real Cream of Coconut - 16oz
• 1-part Orange Juice - 16oz
• Nut Meg

Pusser's Dark rum has been the tradional rum used in the Pain Killer however Soggy Dollar is now producing their own Rum that is being used in their receipe. My Personal perference is Bones, a Rum produced in St. Thomas and available in the states. Bones takes the Pain Killer to a new level with a smoother taste and hints of caramel, cinnamon honey, and almonds. It is Highly recommended!

In a 1 Gallon container, mix pineapple juice, Cream of Coconut and Orange Juice and shake well, do not add rum at this time! When serving, pour mix and rum (two, three or four finger pour) over ice into glass and top with a pinch of Nut Meg.

• 3-parts Cruzan Vanilla Rum - 750ml
• 8-parts Pineapple Juice - 64oz
• 4-parts Orange Juice - 32oz
• 2-part Coco Real Cream of Coconut - 16oz
• Nut Meg

In a 1 Gallon container, mix pineapple juice, Cream of Coconut and Orange Juice and shake well, do not add rum at this time! When serving, pour mix and two shots of rum over ice into glass and top with a pinch of Nut Meg.

• 1 1/2 cups regular coconut milk
• 1 1/2 cups cream of coconut
• 2 cups heavy cream
• 3 eggs
• 1 loaf thickly sliced white or brioche bread

If you have ever been to Peter Island, then I'm sure that you have once or twice shared a hug or dance with the Jean Kelly, This receipe was shared by Peter Island Resort in honor of Miss Jean Kelly.

Whisk together the coconut milk, coconut cream, heavy cream and the eggs. Soak the bread slices in the mixture and cook on a griddle until it crisps up. Finish it off in the oven at 350F for 10 to 15 minutes. Serve warm. As a serving suggestion you can add banana slices, toasted coconut flakes, and for a real Caribbean flavor, use tamarind syrup instead of maple syrup. Enjoy!