Painkiller cocktail in a keg

Ingredients:

• 1.5 cups (350 ml) light rum
• 3/4 cup (180 ml) coconut cream for cocktails
• 3/4 tbsp. (180 ml.) pineapple juice
• 1/4 tbsp. + 2 tbsp. l. (90 ml.) triple sec
• 0.5 tsp freshly grated nutmeg
• 1 large pineapple
• Pineapple sparkling water, as needed
• Special equipment: pineapple slicer; fruit keg tap

Preparation:

1. Shake the rum, coconut cream, pineapple juice, triple sec, and nutmeg until well combined (see Note). Refrigerate for at least 2 hours.
2. Meanwhile, cut off the crown of the pineapple. Using a pineapple cutter, slice the inside of the pineapple without cutting through the bottom. Remove the rings and set aside for serving. Using a small knife, trim off as much of the remaining pineapple core as possible. Following the manufacturer's instructions, insert the keg tap into the pineapple. Cover with the crown and refrigerate until ready to use.
3. Shake the chilled drink vigorously. Strain through a fine mesh strainer into a pineapple keg.
4. To serve, pour 1/4 cup of the pineapple mixture into a glass filled with ice and top with a splash of pineapple soda. Garnish with a pineapple ring and serve.
   
   Note
   
   It is best to mix the drink in a plastic container with a tight-fitting lid.