A dry, yet still tropical colada riff from Cleveland’s Porco Lounge & Tiki Room with notes of fruit, spice, nuts The Overproof Jamaican rum and manzanilla sherry dry out/reduce the sweetness from the tropical fruit bomb of the pineapple juice and coconut cream while the Falernum contributes notes of baking spice and lime zest 1 oz Overproof Jamaican Rum (Wray & Nephew, Rum Fire, etc) 1 oz Manzanilla Sherry (Bodegas Yuste, Lustau, etc; can also sub Fino sherry) 1 oz Falernum (Bajan rum-based liqueur with allspice, clove, lime zest) 1 oz Fresh Pineapple Juice .5 oz Coconut Cream (equal volumes of unsweetened coconut cream or milk and simple syrup; add a pinch of salt and stir until uniform) Shake with ice and strain into a chilled Collins glass with ice cubes. Garnish with a swizzle stick and freshly grated nutmeg