Island Pub Pain Killer Recipe
Barbados Bumbu Rum, pineapple juice, coconut cream, and orange juice
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Ingredients
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Liquor
Juices
Cream
Garnish
Method
Preparation
- 1
Prepare the Glass
Select a chilled cocktail glass or a tall glass suitable for serving the Pain Killer.
- 2
Measure the Ingredients
Using a jigger, measure 2 oz of Barbados Bumbu Rum, 4 oz of pineapple juice, 1 oz of orange juice, and 1 oz of coconut cream.
Mixing
- 3
Combine Ingredients
In a cocktail shaker filled with ice, combine the measured Barbados Bumbu Rum, pineapple juice, orange juice, and coconut cream.
- 4
Shake Well
Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled and combined.
Serving
- 5
Strain into Glass
Strain the mixture into the prepared glass filled with fresh ice.
- 6
Garnish
Garnish the drink with a pineapple wedge and a maraschino cherry on top.
- 7
Serve
Serve immediately and enjoy your refreshing Island Pub Pain Killer!
