- 1/2 ounce aged rum, preferably Mount Gay
- 1/2 ounce Cognac
- 3 ounces pineapple juice
- 1/2 teaspoon light brown sugar, plus a pinch for garnish
- 1/2 ounce Velvet Falernum (clove-spiced liqueur)
- Pinch of freshly grated nutmeg, plus a pinch for garnish
- 1 large egg white
- In a cocktail shaker, combine all of the ingredients except the garnishes and ice and shake well. Add ice and shake again. Strain into a chilled coupe and garnish.