Print Options:

Painkiller

Yields1 Serving

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.

Painkiller

Ingredients
 2 oz Dark Rum (Recommended: Pusser’s Rum, Myers’s Dark Rum, or Mount Gay)
 4 oz Pineapple Juice (freshly pressed for optimal flavor)
 1 oz Orange Juice (freshly squeezed)
 1 oz Cream of Coconut (e.g., Coco López or homemade)
 Ice Cubes
 Freshly Grated Nutmeg
 Pineapple Wedge
 Orange Slice
 Maraschino Cherry
 Cinnamon Stick (optional for added aroma)
Equipment
1

  • Shaker or blender

  • Tiki glass or hurricane glass

  • Grater or microplane

  • Bar spoon

Instructions
2

  1. Prepare the Glass:

    • Fill a tiki glass or hurricane glass with ice and set aside.

  2. 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.

  3. 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.

  4. 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.

Serving and Presentation
3

  • 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.

Pairing Suggestions
4

  • 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.

Tips and Variations
5

  • 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.

Cocktail Trivia
6

  • 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.

Nutrition Facts

0 servings

Serving size