Painkiller recipe
The Caribbean's answer to the Piña Colada — rum, pineapple, coconut, and orange.
Method: Shake ·
Glass: Hurricane glass or tiki mug ·
Time: 3 min ·
Difficulty: Beginner ·
Family: Tiki & Tropical
Ingredients
- 2 oz Pusser's Navy Rum
- 4 oz Pineapple Juice
- 1 oz Cream of Coconut
- 1 oz Fresh Orange Juice
How to make a Painkiller
- Add rum, pineapple juice, cream of coconut, and orange juice to a shaker with ice.
- Shake hard for 15 seconds.
- Strain into a hurricane glass or tiki mug filled with crushed ice.
- Grate fresh nutmeg generously over the top.
- Garnish with a pineapple wedge.
Garnish
Freshly grated nutmeg and a pineapple wedge.
Pro tip
Fresh nutmeg is non-negotiable — pre-ground nutmeg tastes like sawdust in comparison. Grate it right over the drink so the oils hit your nose with every sip. And shake HARD to emulsify the coconut cream.
History of the Painkiller
Created at the Soggy Dollar Bar on the island of Jost Van Dyke in the British Virgin Islands in the 1970s. The bar is only accessible by boat — you have to swim to shore with wet dollar bills, hence the name.
Flavour profile
Tropical, Coconut, Pineapple, Nutmeg
Variations
- Painkiller #2 — Use 3 oz rum for a stronger version
- Painkiller #4 — Use 4 oz rum — the 'no pain' version
- Frozen Painkiller — Blend with ice for a slushy
Practise making the Painkiller in the free Virtual Bar game.