Painkiller Recipe

Inspired by The Tavern on Broadway

Time8m

Serves1

Rum, coconut, exotic juices

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Frequently paired with

The best thing to pair and share with Painkiller

Selected to serve

peaches & cream

calamansi infused ciroc peach, kawatsuru cloudy fruity sake, sweet peach tea, pandan, vanilla, lemon

fruity · creamy · sweet

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Ingredients

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Cocktail

2 oz dark rum (e.g., Pusser's or aged)

1 oz gold or blended rum

4 oz Pineapple juice

1 oz Orange juice

1 oz cream of coconut (e.g., Coco López)

1 tsp freshly grated nutmeg

1 cup ice (cubed)

1 to taste garnish: pineapple wedge

1 to taste garnish: orange wheel

1 to taste garnish: cherry (optional)

Method

Cocktail

Prepare glass

Choose a tall collins glass or tiki mug. Fill it about three-quarters full with cubed ice to chill while you build the drink.

Combine ingredients

In a cocktail shaker or Boston shaker filled with a small handful of ice, pour 2 oz dark rum, 1 oz gold rum, 4 oz pineapple juice, 1 oz orange juice, and 1 oz cream of coconut. The cream of coconut is thick—if it seems very viscous, warm the measured portion briefly between your hands or stir before adding so it mixes more easily.

Shake

Cap the shaker and shake vigorously for about 10–15 seconds until the mixture is well-chilled and slightly frothy from the cream of coconut.

Strain and serve

Dump the ice from the chilled glass (if you used the glass to chill) and fill the glass with fresh ice. Strain the shaken mixture into the glass over the fresh ice.

Garnish and finish

Grate about 1 tsp fresh nutmeg over the surface of the drink. Garnish with a pineapple wedge and an orange wheel; add a cherry on top if desired. Serve with a straw.