Painkiller
ClassicIBA OfficialRum, pineapple, and coconut. The cure.
Rich, tropical, and creamy. Dark rum's molasses depth anchors a wash of pineapple and orange, and coconut cream lends a velvety body. Fresh nutmeg on top adds a warm, aromatic spice that makes the whole thing sing. Sweet and potent — a hammock in a glass.
Ingredients
- 2 oz Dark Rum
- 4 oz Pineapple Juice
- 1 oz Fresh Orange Juice
- 1 oz Coconut Cream
- Grated nutmeg · optional garnish
- Pineapple wedge · optional garnish
Method
- 1
Add the dark rum, pineapple juice, orange juice, and coconut cream to a shaker with ice.
- 2
Shake hard until well-chilled and frothy.
- 3
Pour unstrained into a hurricane glass packed with crushed ice.
- 4
Grate fresh nutmeg over the top and garnish with a pineapple wedge.
The Story
The Painkiller was born at the Soggy Dollar Bar on Jost Van Dyke in the British Virgin Islands in the 1970s — so named because guests swam ashore and paid with wet dollar bills. Pusser's Rum later trademarked the name and the recipe, building it on their navy-strength rum. Richer and boozier than a Piña Colada, with orange juice and a snowfall of nutmeg, it earns its name on a hot afternoon.
Recipe card
The whole recipe in one shareable image.
