The Painkiller is a creamy, fruity, and slightly spicy tiki cocktail that originated in the British Virgin Islands in the 1970s. Made with rich dark rum, pineapple juice, coconut cream, and a hint of orange, this tropical drink is both refreshing and indulgent. It’s typically garnished with freshly grated nutmeg, adding a warm, aromatic finish.
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Shaker or blender
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Tiki glass or hurricane glass
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Grater or microplane
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Bar spoon
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Prepare the Glass:
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Fill a tiki glass or hurricane glass with ice and set aside.
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Combine Ingredients:
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In a cocktail shaker, add dark rum, pineapple juice, orange juice, and cream of coconut.
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Add ice and shake vigorously for 20-30 seconds until well-chilled and frothy.
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Pour and Serve:
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Strain the mixture into the prepared glass over fresh ice.
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If you prefer a more blended texture, use a blender to create a creamy, slushy consistency.
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Garnish:
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Grate fresh nutmeg over the top for a warm, aromatic finish.
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Garnish with a pineapple wedge, orange slice, and a maraschino cherry.
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For a touch of spice, add a cinnamon stick.
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Serve immediately to maintain the frothy texture and chilled temperature.
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The Painkiller is traditionally served in a tall tiki glass, but a hurricane glass or a classic rocks glass will also work.
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Appetizers: Coconut shrimp, jerk chicken wings, or mango salsa with tortilla chips.
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Main Course: Grilled fish tacos, pineapple-glazed pork ribs, or spicy Caribbean chicken.
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Dessert: Pineapple upside-down cake, coconut flan, or rum cake.
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Extra Creamy Painkiller: Increase the cream of coconut to 1.5 oz for a richer, dessert-like consistency.
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Spicy Painkiller: Add a splash of spiced rum or muddle a slice of fresh ginger in the shaker for a warm, spicy kick.
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Frozen Painkiller: Blend all the ingredients with a cup of ice for a refreshing, slushy version.
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Mocktail Painkiller: Replace the rum with coconut water and add a splash of vanilla extract for a tropical, non-alcoholic version.
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Painkiller #2, #3, #4: The Painkiller can be adjusted in strength by increasing the rum from 2 oz (#2) to 3 oz (#3) or 4 oz (#4) for a stronger version.
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The Painkiller was created in the 1970s at the Soggy Dollar Bar on Jost Van Dyke in the British Virgin Islands.
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The bar had no dock, so patrons had to swim ashore, hence the name "Soggy Dollar."
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The drink became so popular that Pusser’s Rum trademarked the Painkiller recipe, requiring bars to use their rum to make the official version.
Ingredients
Directions
-
Shaker or blender
-
Tiki glass or hurricane glass
-
Grater or microplane
-
Bar spoon
-
Prepare the Glass:
-
Fill a tiki glass or hurricane glass with ice and set aside.
-
-
Combine Ingredients:
-
In a cocktail shaker, add dark rum, pineapple juice, orange juice, and cream of coconut.
-
Add ice and shake vigorously for 20-30 seconds until well-chilled and frothy.
-
-
Pour and Serve:
-
Strain the mixture into the prepared glass over fresh ice.
-
If you prefer a more blended texture, use a blender to create a creamy, slushy consistency.
-
-
Garnish:
-
Grate fresh nutmeg over the top for a warm, aromatic finish.
-
Garnish with a pineapple wedge, orange slice, and a maraschino cherry.
-
For a touch of spice, add a cinnamon stick.
-
-
Serve immediately to maintain the frothy texture and chilled temperature.
-
The Painkiller is traditionally served in a tall tiki glass, but a hurricane glass or a classic rocks glass will also work.
-
Appetizers: Coconut shrimp, jerk chicken wings, or mango salsa with tortilla chips.
-
Main Course: Grilled fish tacos, pineapple-glazed pork ribs, or spicy Caribbean chicken.
-
Dessert: Pineapple upside-down cake, coconut flan, or rum cake.
-
Extra Creamy Painkiller: Increase the cream of coconut to 1.5 oz for a richer, dessert-like consistency.
-
Spicy Painkiller: Add a splash of spiced rum or muddle a slice of fresh ginger in the shaker for a warm, spicy kick.
-
Frozen Painkiller: Blend all the ingredients with a cup of ice for a refreshing, slushy version.
-
Mocktail Painkiller: Replace the rum with coconut water and add a splash of vanilla extract for a tropical, non-alcoholic version.
-
Painkiller #2, #3, #4: The Painkiller can be adjusted in strength by increasing the rum from 2 oz (#2) to 3 oz (#3) or 4 oz (#4) for a stronger version.
-
The Painkiller was created in the 1970s at the Soggy Dollar Bar on Jost Van Dyke in the British Virgin Islands.
-
The bar had no dock, so patrons had to swim ashore, hence the name "Soggy Dollar."
-
The drink became so popular that Pusser’s Rum trademarked the Painkiller recipe, requiring bars to use their rum to make the official version.