Frozen Painkiller Recipe
pusser's rum, pineapple juice, cream of coconut, orange juice, nutmeg
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Ingredients
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Frozen Cocktail Base
Garnish & Finish
Method
Frozen Cocktail Base
Measure
Measure 3 oz Pusser's (or dark) rum, 3 oz pineapple juice, 1 oz orange juice and 1 oz cream of coconut into a cocktail measuring jigger or small pitcher.
Add to blender
Combine the measured rum, pineapple juice, orange juice and cream of coconut in a blender.
Add ice
Add about 1 1/2 cups of fresh cubed ice to the blender. For a thicker frozen texture, add up to 2 cups of ice; for a slightly slushier drink, reduce ice slightly.
Blend
Blend on high for 20–40 seconds, or until the mixture is smooth and has a soft-serve consistency. Stop and scrape down the sides once if needed and pulse to combine. Avoid over-blending (which will warm the mixture).
Garnish & Finish
Pour
Pour the blended Painkiller mixture into the chilled glass, filling to just below the rim.
Optional dark rum float
If using, gently pour 1/4 oz dark rum over the back of a spoon held just above the surface to create a float on top.
Garnish
Garnish with a pineapple wedge and an orange wheel on the rim. Finish with a light dusting of freshly grated nutmeg (about 1/4–1/2 teaspoon per serving, adjust to taste).
Serve
Serve immediately with a straw and small cocktail spoon. Drink while the cocktail is still slushy and cold.