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• PAINKILLER DRINK COCONUT HOW TO

Always giving credit to Daphne for the original inspiration. Eventually Pusser’s rum took the recipe over and made it their signature drink. This tiki drink was originally created in the 1970s by Daphne Henderson at the Soggy Dollar Bar at White Bay on the island of Jost Van Dyke ( which has a rich history) in the British Virgin Islands. 1 cup ice 4 oz Pussers rum 1 cup pineapple juice 2 oz cream of coconut 2 oz orange juice 1 dash grated nutmeg. For a traditional tasting painkiller cocktail, use a rich dark caribbean rum. White rum will not give this drink the same rich flavor. Traditionally dark rum is made from blackstrap molasses which has rich flavor profiles. Myer’s or another dark rum will do if you can’t find Pusser’s. Dark rum gives the drink a sweeter and rich flavor profile. Usually found in the drink mixers aisle in a 15 oz. The only alcohol in a painkiller cocktail is 2 oz of dark rum. CopaBanana Daiquiri Liquid Marijuana Bay Breeze What alcohol is in a Painkiller Cocktail?

Our Mai Tai, Bayou rum and Malibu sunset Cocktails are all so good. Have fun.We have MORE fruity rum drinks you will love. (Nutmeg is especially nice on creamy drinks like this one.) Finally, garnish with whatever else you want. Once your drink is poured, grate some fresh nutmeg over it. Just put them in the palm of your hand and smack them with the back of a spoon. If you’d like to break some cubes up, however, it’s easy. We like to use crushed ice, but regular ice cubes are just fine.

Pour everything into a highball (or even better, a tiki glass) filled with ice. Shake hard for 15 seconds while you visualize yourself enjoying this painkiller on a beach without any seagulls trying to steal your food. Add 2 ounces of rum to your cocktail shaker. You want deep, toasty notes for this drink. It’s wildly popular at Tiki bars and relatively easy to put together, but the recipe is also open to tweaks and embellishments. Or, if you have some dark rum sitting around your house, that works too. The Painkiller is a beloved warm-weather cocktail, a fruity and delicious mix of rum, pineapple and coconut that draws plenty of inspiration from the Pia Colada.

(You can find a lot of great bottles for less than $30, like Appleton Reserve Blend or Flor De Cana 7 Year). There’s a lot of different rum you could go with here, but for this we like an amber-colored rum with a bit of age. Some pineapple juice straight from a bottle or can is perfectly fine. Yes, we’re always telling you to use fresh juice - but you don’t really have to do that here. We prefer the consistency of light coconut milk, but use what you have. So go with 1 ounce of coconut milk (make sure you stir the can before you pour), straight in your shaker. Once again, fresh-squeezed is ideal.Ī classic Painkiller uses cream of coconut, but that has a bunch of sugar in it, and it’s harder to find than just a plain old can of coconut milk. Ingredients 2-ounces (60 ml) Pussers Rum 4-ounces (120 ml) pineapple juice 1-ounce (30 ml) orange juice 1-ounce (30 ml) cream of coconut Freshly grated. Next, add 1 ounce orange juice to your shaker.

PAINKILLER DRINK COCONUT HOW TO

If you don’t know how to make that, just mix equal parts warm water and white sugar, then stir until the sugar is dissolved. The pineapple and orange juice will add a bit of sugar to this cocktail - but not enough. Nutmeg and optional fruits (or flowers) for garnishĪ traditional Painkiller doesn’t actually call for lime juice, but half an ounce is going to make this cocktail brighter and help balance it out. Photo credit: Noah Devereaux The Painkiller