Painkiller Recipe
Pusser's Navy Rum with crème de coconut, orange & pineapple juices, Gosling's Rum floater, nutmeg sprinkle
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare glass and ice
Fill a large tiki mug or a double old-fashioned glass with crushed ice to chill while you measure ingredients.
- 2
Combine base ingredients
In a cocktail shaker (or mixing tin) add 2 oz Pusser's Navy Rum, 1 oz crème de coconut, 4 oz fresh pineapple juice, and 1 oz fresh orange juice. Add a scoop of crushed ice to the shaker (about 1/2 cup) to help chill and dilute slightly.
- 3
Shake
Secure the shaker lid and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly frothy from the coconut.
- 4
- 5
Add floater
Carefully pour 1/2 oz Gosling's Black Seal Rum over the back of a bar spoon so it floats on top of the drink. The floater will sit as a dark layer above the cocktail.
- 6
Garnish and spice
Grate about 1/8–1/4 teaspoon freshly grated nutmeg over the top of the cocktail (use the 1 tsp measurement as a reference — most servings use a light sprinkling). Garnish with a pineapple wedge or orange slice and an optional maraschino cherry on a pick.
- 7
Serve
Insert a straw, serve immediately, and advise guests to stir lightly if they want the floater incorporated. Enjoy responsibly.