Photos by Mike Ritterbeck
Each month, LOCAL Life features a must-try signature cocktail from a local establishment. This month, we highlight the Boat Scrubber Slush at Skull Creek Dockside. It was created by legendary local mixologist Matty Bussman. “It’s our spin off the popular tiki cocktail, The Pain Killer,” Bussman explained. “It’s a fun and fruity mix made of pineapple, orange, coconut and bold rum. Perfect for our sunny days on Hilton Head. It’s especially popular with boaters and boat captains as well.”
The concoction is the most popular drink at the Shark Bar and is kept frozen and readily available for all adults to enjoy. Enhance the experience even further with Dockside’s shrimp nachos (order the large).
Boat Scrubber Slush
2 1/2 ounces Coco Lopez cream of coconut
2 ounces pineapple juice
1 ounce coconut rum
1/2 ounce Myers’s Dark Rum
1/4 ounce orange juice
12 ounces ice cubes
Sprinkle of nutmeg
Orange slice and cherry (for garnish)
Pour all ingredients into blender. Add ice cubes. Blend until smooth. Garnish with nutmeg, orange slice and a cherry.
Coco Lopez could make you think of tropical drink delights, but you can create much more than coladas with it. Add it to dressings, main dishes, sides and desserts for a coconut kick.