Frozen Painkiller Recipe

Prepare and blend

Add the dark rum, light rum, crème de cacao, pineapple juice, fresh orange juice, cream of coconut, coconut milk, and simple syrup (if using) into a blender.

Add the crushed ice to the blender. Secure the lid and pulse on low once to break up large chunks, then blend on high for 20–30 seconds or until the mixture is smooth and slushy. If the mixture is too thin, add another 1/2 cup crushed ice and blend briefly; if too thick, add 1/4 oz pineapple or orange juice and pulse to adjust.

Taste carefully (it will be cold and slightly muted). If you want more chocolate note from the crème de cacao, add an extra 1/4 oz and pulse once. If you want it sweeter, add a touch more simple syrup (1/4 oz) and blend briefly.

Grate 1/4 tsp fresh nutmeg into the blended mixture and pulse once to incorporate (this integrates the warm spice into the frozen base). Reserve extra nutmeg for garnish if desired.

Pour the frozen mixture into a chilled large tiki mug or highball glass, leaving a little headspace for garnish.

Garnish with a pineapple wedge and an orange wheel on the rim and drop a maraschino cherry on top. Finish with a light dusting of freshly grated nutmeg over the foam. If you like, add a straw and a small cocktail umbrella for presentation.

Serve immediately while still slushy. Stir gently with a straw as you drink to keep texture uniform.