Start to Finish: 10 minutesServings: 2Difficulty: BeginnerThe painkiller cocktail, despite its hardcore name, originates from the Caribbean, where it was used to soothe next-day headaches in tropical locals. Because it is originally from the British Virgin Islands, the painkiller cocktail uses Pusser’s rum, the inventor of the recipe and the primary commercial producer of rum on the islands. However, you can use any dark rum to make this tropical, fruity drink.
- 1 1/2 cups fresh pineapple
- 1/2 cup water
- 1/2 orange, juiced
- 3 tablespoons coconut cream
- 4 ounces dark rum
- 2 maraschino cherries
- 2 slices orange
Choosing a high-quality dark rum adds roundness and a sweet overtone to your drink. White rums are more highly processed and are harsher tasting than dark rums, but in a pinch, they can also be used for this drink.
Blend the fresh pineapple and the water together until smooth, to make a fresh pineapple juice.Add the pineapple juice, orange juice, coconut cream and rum to a cocktail shaker. Cap and shake vigorously until all the ingredients are blended.Fill two tall glasses, such as a hurricane glass, halfway with ice cubes. Pour the blended cocktails into each glass.Garnish with an orange slice on the rim of the glass and sprinkle nutmeg on the top of each drink. Place a maraschino cherry in the center of the glass, add a straw and serve immediately.
If you don’t have ready access to fresh pineapple, use pineapple juice instead. Adjust to taste because pineapple juice is sweeter and has a thinner texture than homemade pineapple juice.For a blended version, add the juices, coconut cream, rum and 2 cups of ice to the blender and blend until smooth. Add a little extra orange juice to thin out the drink if it is too thick. Serve immediately.