The Chef
Audrey Saunders, Bemelmans Bar at the Carlyle Hotel.

Servings
Serves 2

Ingredients
1 1⁄2 ounces Bacardi Limón
1 1⁄2 ounces Bacardi Coconut
2 ounces Coco López
1 ounce heavy cream
3 ounces pineapple juice
3⁄4 ounce fresh lemon juice
Garnish: Lemon peel and grated nutmeg (to make more elaborate, wet the rim of the glass and dip it in dried coconut flakes)

Cooking Instructions
Put all the ingredients in a blender with 1 cup of ice. Blend well, and pour into a hurricane or tall glass. Garnish with a swirl of lemon peel and a sprinkle of nutmeg.