1 ½ oz. Skrewball Peanut Butter whiskey
¾ oz. Zaya Gran Reserva rum
½ oz. Orange juice
½ oz. Pineapple juice
½ oz. Pumpkin cream of coconut mix*
2 dashes of Vanilla extract
1 tsp. Cinnamon
¾ tsp. Nutmeg
3 tbsp. of sugar, to taste
Combine ingredients and shake with ice. Pour into a cocktail glass and garnish with three pineapple top leaves and powdered pumpkin spice.
* For Pumpkin cream of coconut mix: Blend one 2 15-oz. can of pumpkin purée and one 15-oz. can of cream of coconut together until smooth.
The mixologists at OB Noodle House Bar 1502 in San Diego created this recipe.