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.
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.
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.
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.
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.
1 servings