Painkiller Cocktail

Name: Painkiller Cocktail
Prep time: PT0D0H0M
Cook time: PT0D0H5M
Total time: PT0D0H5M
Yield: makes 1 drink
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

A creamy, spiced drink from the British Virgin Islands delivers those much-needed vacation vibes, any time of year.

Serves
makes 1 drink
Cook
5 minutes

PHOTOGRAPHY BY JENNY HUANG

By SAVEUR Editors

Published on November 30, 2020

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 sweetened 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.

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Equipment

Cocktail Shaker

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

In a cocktail shaker filled 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.