![]() ![]() Add a sprinkle of fresh nutmeg and a garnish of sliced orange or pineapple.Ĭan I make this as a large batch in a pitcher?.Strain into a cocktail or huriccane glass over ice.Shake well until the cocktail is chilled.To a cocktail shaker, add the ice, juices, cream of coconut, and rum.You can Jump to Recipe to print out the full recipe with ingredient list! These step by step photos and instructions are here to help you visualize how to make this recipe. Cream of coconut is thicker and sweeter than coconut cream and should not be substituted for one another. Ingredient Info and Substitution SuggestionsĬOCONUT – It’s important to note that you will need cream of coconut, NOT coconut cream. Get all measurements, ingredients, and instructions in the printable version at the end of this post. In my opinion, it could certainly pass as a brunch cocktail as well as a dessert or after-dinner cocktail. It’s really a spin on the classic pina colada recipe, with the addition of orange juice. This cocktail originates from the British Virgin Islands from a bar called the Soggy Dollar. The painkiller is the perfect blend of fruity pineapple and refreshing citrus mixed with dark rum for optimal tropical flavor. It’s a mixture of dark rum, pineapple juice, cream of coconut, and orange juice for bright and citrusy notes all throughout. So once you locate your favorite rum to use, mix yourself up a Painkiller and appreciate its mellow, creamy perfection.The painkiller cocktail is a fruity, tropical masterpiece. If you change much else about the Painkiller, you’re either backsliding into Pina Colada purgatory or bringing enough acidity to the table to make it more of a “Tiki-style” drink. The most logical direction to go with this is to swap in a Jamaican-style rum, which can approximate the body of the Pusser’s rum, while also adding fruity esters and (often) a higher proof. ![]() ![]() As such, most people who look at the Painkiller cocktail recipe will instantly recognize it as a “Pina Colada for grown-ups.” The addition of orange juice, fresh nutmeg, and rum with a sense of place truly set it apart as superior to its more mainstream cousin.įor most people, the first way they start “riffing” on a Painkiller is to experiment with a different style of rum. For a drink that’s meant to embody the spirit of summer or of the Caribbean, there’s not a lot of light, bright notes to be found. Most Pina Colada recipes are pretty straight-forward: equal parts cheap rum, pineapple juice, and cream of coconut, maybe some fresh pineapple for body – blended. Variations on the Painkiller cocktail depend quite a lot on how you feel about Pina Coladas and whether or not you subscribe to Pussers Ltd.’s claim that the cocktail must use their rum. Pusser’s, on the other hand, is a much heavier Guyanese-style rum with a great deal of body and a sweet, earthy flavor, reminiscent of the Demerara sugar from the river valley where it is produced. Interestingly, this cocktail was originally made using Cruzan Rum from the nearby American Virgin Islands, which is light in body and character. The company then went on to enforce this trademark against a bar in New York City, drawing the ire of bartenders. filed a trademark for both the drink’s name and its formulation, functionally branding it as the brand’s signature cocktail. The original Painkiller recipe was created in the 1970s at the Soggy Dollar Bar at White Bay on the island of Jost Van Dyke in the British Virgin Islands (pictured below). The cocktail sets itself apart from its slightly flabby and over-sweet cousin with the addition of fresh orange juice, and the fragrant punch of fresh grated nutmeg. The Painkiller cocktail is similar to a Pina Colada, featuring tropical flavors of coconut and pineapple. ![]()
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