Greenport Shuffle

Recipe from David Berson

Adapted by Sam Sifton

Greenport Shuffle
Andrew Scrivani for The New York Times
Rating
5(23)
Notes
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This recipe is a modification of that great Caribbean libation the Painkiller, born at the Soggy Dollar Bar on Jost Van Dyke in the British Virgin Islands. The Painkiller features dark rum over shaved ice, frothed with orange and pineapple juice along with some sweetened coconut cream, topped with a shaving of nutmeg. It is rich stuff, a little complicated, a bit much for a long Saturday night of drinking under sea grape and palms. This version whittles down the ingredients for reasons of both thrift and flavor, and can be counted a minimalist take on the classic. It was developed on the east end of Long Island by Capt. David Berson of Glory, and is called the Greenport Shuffle, for its eventual effect on one’s gait. —Sam Sifton

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Ingredients

Yield:1 cocktail
  • 2ounces aged rum
  • 6ounces pineapple juice
  • Freshly grated nutmeg
Ingredient Substitution Guide

Preparation

  1. Step 1

    Place crushed ice in a cocktail glass, and pour rum and pineapple juice over it. Stir. Top generously with nutmeg.

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5 out of 5
23 user ratings
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Holly

Very tasty and enjoyable on a late August evening. Helps make the humidity feel atmospheric rather than unpleasant. I'll make it again. Thanks Sam!

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Credits

Adapted from David Berson

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