Painkiller
by Jen
You could think of the Painkiller as a more grown-up version of the Pina Colada. This cocktail recipe uses dark rum instead of light, and adds orange juice and nutmeg in place of the cream, making it a little more tart and sophisticated. But the easy-going tropical pineapple and coconut flavors still dominate.
The original recipe was developed by Daphne Henderson, who ran a bar called The Soggy Dollar in the British Virgin Islands. It’s still a secret, but the Pusser Rum company came up with this version, which apparently tastes much like the original.
The Painkiller
- 2 ounces of Pussers Navy (Dark) Rum
- 1 ounce Cream of Coconut
- 1 ounce of orange juice
- 3 ounces of pineapple juice
- Sprinkle of nutmeg
Shake everything but the nutmeg, then strain into a glass filled with ice. Garnish with a sprinkle of nutmeg on top. You can tweak the ingredient ratios to your taste.
Go complex
This cocktail goes great with complex flavors. This chicken terriyaki recipe is a bit less sweet than some others, and with the addition of sesame seeds and red pepper flakes, you get a taste that’s delicious but hard to pin down, and a perfect complement to The Painkiller. Another delicious option is Smoked Salmon with 5 Peppercorn Crust. For a snack of finger food to go with your Painkillers, you can’t beat Thai Basil Rolls with Hoisin Peanut Sauce.
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Posted in Orange Juice, Pineapple Juice, Rum on July 7, 2009
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