Painkiller Recipe
Planteray Pineapple Rum, Cachaca 51, pineapple, oj, tiki bitters, cream of coconut
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Ingredients
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Cocktail
Method
Cocktail
- 1
Combine
Add 1.5 oz Plantation Pineapple Rum, 0.5 oz Cachaça 51, 2 oz fresh pineapple juice, 1 oz fresh orange juice, 1 oz cream of coconut, and 2 dashes tiki bitters into a cocktail shaker.
- 2
Add ice
Fill the shaker halfway with crushed ice (about 1 cup) to quickly chill and dilute the mix to the proper balance.
- 3
Shake
Secure the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and the contents are well combined and slightly frothy from the cream of coconut.
- 4
Prepare glass
Fill a double old-fashioned glass or tiki mug with crushed ice.
- 5
Strain and serve
Strain the cocktail from the shaker into the prepared glass over the crushed ice. If you prefer more texture, pour the entire contents including small ice shards.
- 6
Garnish
Garnish with a pineapple wedge and a sprig of mint. Finish by grating a small amount of fresh nutmeg over the top (or drop 1 more dash of tiki bitters).
- 7
Serve
Serve immediately with a straw. Sip and enjoy the tropical, creamy, slightly herbaceous balance between pineapple rum and cachaça.