Great Easy Recipe - Easy Recipes For Everyone | Starters, Soups, Main Courses, Desserts, Cocktails | Must-read blog | Food & Beverage | Shop Coming Soon!
Painkiller
DifficultyBeginner
Learn how to make the authentic Painkiller cocktail, a creamy blend of dark rum, pineapple juice, orange juice, and coconut cream — topped with grated nutmeg. This classic tiki drink is bold, fruity, and silky-smooth — perfect for summer or beach vibes.
2ozPusser’s Rum (or another navy-strength dark rum)
4ozpineapple juice
1ozorange juice (freshly squeezed preferred)
1ozcream of coconut (e.g., Coco Lopez)
Crushed ice
Garnish: Freshly grated nutmeg, pineapple wedge, and orange wheel
1
Add all ingredients to a shaker filled with ice (or directly into a blender if you prefer it frozen).
Shake vigorously for 10–15 seconds until well chilled and frothy.
Pour into a tall tiki mug or hurricane glass filled with crushed ice.
Top with freshly grated nutmeg.
Garnish with a pineapple wedge, orange wheel, or even a cherry for extra color.
Pairing Suggestions
2
Jerk chicken or pork sliders
Spiced grilled pineapple skewers
Coconut shrimp
Tropical ceviche
Banana bread or coconut macaroons
The Painkiller’s rich texture and sweet-spicy notes go well with bold island flavors and creamy, fried, or fruit-forward bites.
Tips & Notes
3
Pusser’s Rum is the traditional base and gives an authentic navy rum flavor — but any full-bodied dark rum will work.
Cream of coconut, not coconut milk — it's sweeter and richer.
Nutmeg on top is essential — freshly grated is best for aroma and authenticity.
Try it frozen: Blend with crushed ice for a smooth, slushy texture.
You can scale it up easily for a pitcher to serve at summer parties.
Side Info
4
The Painkiller was created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands. Originally trademarked by Pusser’s Rum, this tropical classic is often viewed as a richer cousin to the Piña Colada — stronger, spicier, and far more complex.
2ozPusser’s Rum (or another navy-strength dark rum)
4ozpineapple juice
1ozorange juice (freshly squeezed preferred)
1ozcream of coconut (e.g., Coco Lopez)
Crushed ice
Garnish: Freshly grated nutmeg, pineapple wedge, and orange wheel
Directions
1
Add all ingredients to a shaker filled with ice (or directly into a blender if you prefer it frozen).
Shake vigorously for 10–15 seconds until well chilled and frothy.
Pour into a tall tiki mug or hurricane glass filled with crushed ice.
Top with freshly grated nutmeg.
Garnish with a pineapple wedge, orange wheel, or even a cherry for extra color.
Pairing Suggestions
2
Jerk chicken or pork sliders
Spiced grilled pineapple skewers
Coconut shrimp
Tropical ceviche
Banana bread or coconut macaroons
The Painkiller’s rich texture and sweet-spicy notes go well with bold island flavors and creamy, fried, or fruit-forward bites.
Tips & Notes
3
Pusser’s Rum is the traditional base and gives an authentic navy rum flavor — but any full-bodied dark rum will work.
Cream of coconut, not coconut milk — it's sweeter and richer.
Nutmeg on top is essential — freshly grated is best for aroma and authenticity.
Try it frozen: Blend with crushed ice for a smooth, slushy texture.
You can scale it up easily for a pitcher to serve at summer parties.
Side Info
4
The Painkiller was created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands. Originally trademarked by Pusser’s Rum, this tropical classic is often viewed as a richer cousin to the Piña Colada — stronger, spicier, and far more complex.
