Restaurants›Havana 59 Downtown›Pusser’s Painkiller Recipe

Pusser’s Painkiller Recipe

Inspired by Havana 59 Downtown
Time8m
Serves1

Pusser’s British Navy Rum, coconut cream, pineapple juice, orange juice, nutmeg

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Ingredients

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Cocktail

Method

Cocktail

1

Prepare glass

Select a large old-fashioned glass or tiki style glass. Fill the glass roughly two-thirds full with crushed ice and set aside.

2

Combine ingredients

In a cocktail shaker (or large Boston shaker) add 2 oz Pusser's British Navy Rum, 1 oz coconut cream, 4 oz pineapple juice, and 1 oz orange juice.

3

Add ice and shake

Fill the shaker with a generous scoop of crushed ice (about 1 to 1.5 cups). Secure the lid and shake vigorously for 10–15 seconds until the outside of the shaker is cold and the mixture is well chilled and slightly frothy.

4

Strain and serve

Using a Hawthorne strainer or the shaker lid, pour the cocktail into the prepared glass over the crushed ice. If you prefer a wetter drink, include some of the small ice from the shaker; for a drier drink, strain more strictly.

5

Garnish and finish

Grate a generous pinch of fresh nutmeg over the top (about 1 'to taste' pinch). Add a pineapple wedge and an orange slice to the rim or on a pick. Optionally grate a little extra nutmeg on top for aroma and presentation.

6

Serve

Serve immediately with a straw and a small long spoon for stirring. Advise guests to stir slightly as the ice melts so the coconut cream is evenly distributed.