The Painkiller is a Caribbean tiki classic born at the Soggy Dollar Bar in the British Virgin Islands and popularized with Pusser's rum; its charm is in the effortless balance of rich coconut, bright tropical juices and warm dark rum. A great version uses fresh pineapple and orange juice, a proper cream of coconut (Coco López or similar) and a robust aged/demerara rum; crushed ice and freshly grated nutmeg finish the experience. For best results shake vigorously and serve over crushed ice. If you're shopping for rum in Buffalo, our store stocks Pusser's and other Caribbean bottlings to make an authentic Painkiller at home.
Ingredients
| 2 oz | dark rum (traditionally Pusser's) |
| 4 oz | fresh pineapple juice |
| 1 oz | fresh orange juice |
| 1 oz | cream of coconut (Coco López preferred) |
| 1 cup | crushed ice |
| 1 leaves | pineapple wedge for garnish |
| 1 dash | freshly grated nutmeg |
Instructions
- Add the dark rum, pineapple juice, orange juice and cream of coconut to a cocktail shaker filled with ice.
- Shake vigorously for 10–15 seconds until well chilled and slightly frothy.
- Fill a highball or tiki glass with crushed ice and strain the shaken mixture over the ice.
- Garnish with a pineapple wedge and grate fresh nutmeg over the top, then serve immediately.
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Rum for Painkillers
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