Pain Killer Recipe

Prepare glass

Choose a highball or double old-fashioned glass. Fill the glass about two-thirds full with ice (cubed or crushed) and set aside to chill while you mix.

Combine ingredients

In a cocktail shaker or large mixing glass, add 2 oz Captain Morgan Original Spiced Rum, 1 oz coconut cream (Coco Real), 4 oz pineapple juice, and 1 oz orange juice. Add a generous handful of ice to the shaker (about 1 cup).

Shake

Secure the shaker lid and shake vigorously for 10–12 seconds, until the outside of the shaker feels cold and the mixture is well chilled and slightly frothy from the coconut cream.

Strain and serve

Strain the cocktail into the prepared glass over the chilled ice. If you used crushed ice in the glass, you can pour directly; for a smoother presentation, double-strain to remove any large ice shards.

Finish and garnish

Lightly grate about 1/8–1/4 tsp of fresh nutmeg over the top of the drink for aroma and a warm spice note (total nutmeg used listed as 1 tsp to allow slight over-grating). Garnish with a pineapple wedge and a maraschino cherry on a pick or perched on the glass rim.

Serve

Serve immediately with a straw. Stir once or twice before drinking to re-incorporate coconut cream that may settle.