1 1/2 cups (375 ml) pineapple juice

1 cup (250 ml) golden brown sugar

1 cup (250 ml) dark rum

1 cup (250 ml) orange juice

1/2 cup (125 ml) lime juice

1 teaspoon (5 ml) Angostura bitters

1 nutmeg (optional)

6 lime wedges

In a small saucepan, bring the pineapple juice and sugar to a boil. Remove from the heat. Let cool.

In a pitcher, combine the rum and citrus juices. Stir in the bitters and the pineapple syrup.

Pour into highball glasses half filled with crushed ice. Grate a little nutmeg into each glass, garnish with a lime wedge and serve.

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