Drinks
Painkiller Cocktail
This creamy, fruity rum-based drink from the British Virgin Islands channels vacation vibes any time of year.
- Serves
Makes 1 cocktail
- Time
5 minutes
Very boozy and very well-shaken, this British Virgin Island classic gets a creamy frothy head similar to a flip or fizz from the addition of cream of coconut. While Pusser’s Rum trademarked the name in the 1990s, it was the iconic Soggy Dollar bar on Jost Van Dyke that invented the Painkiller in 1970. Pusser’s rum is a non-negotiable in the drink today; for the best results, look for their “Gunpowder Proof” (black label) bottle.
Ingredients
- 4 oz. fresh pineapple juice
- 3 oz. Pusser’s dark rum
- 1 oz. cream of coconut, such as Coco Lopez
- 1 oz. fresh orange juice
- Lemon wedge
- Lime wedge
- Freshly grated nutmeg, for garnish
Instructions
Step 1
To a cocktail shaker filled halfway with ice, add the pineapple juice, rum, cream of coconut, and orange juice. Squeeze the lemon and lime wedges into the shaker, then add them too. Shake until chilled and frothy, 20–30 seconds. Pour into a chilled collins or rocks glass, garnish with freshly grated nutmeg, and serve immediately.
- To a cocktail shaker filled halfway with ice, add the pineapple juice, rum, cream of coconut, and orange juice. Squeeze the lemon and lime wedges into the shaker, then add them too. Shake until chilled and frothy, 20–30 seconds. Pour into a chilled collins or rocks glass, garnish with freshly grated nutmeg, and serve immediately.
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