Kauai Pain Killah Recipe

Prepare shaker and ice

Fill a cocktail shaker about two-thirds full with crushed ice (approximately 1.5–2 cups). If you don't have crushed ice, fill with cubed ice and gently bruise it with a muddler or the back of a spoon to approximate crushed texture.

Combine ingredients

Add the dark rum (1.5 oz), light rum (1 oz), cream of coconut (1 oz), pineapple juice (3 oz), orange juice (1 oz), fresh lime juice (0.5 oz), banana liqueur (0.5 oz) and two dashes of Angostura bitters into the shaker on top of the ice.

Shake vigorously

Secure the shaker lid and shake vigorously for 12–18 seconds until the exterior of the shaker is well chilled and the mixture is slightly frothy from the cream of coconut and juices.

Prepare glass

Fill a large tiki mug or a tall Collins glass with crushed ice (reserve about 0.5 cup). Strain the shaken mixture into the prepared glass over the crushed ice.

Add floater

Carefully float the overproof rum (0.25 oz) on top by pouring it over the back of a bar spoon so it stays on the surface.

Finish and serve

Garnish with a pineapple wedge and a maraschino cherry. Optionally grate a touch of fresh nutmeg over the top for aroma. Serve with a straw and a small cocktail pick for the garnish.

If you prefer a slightly lighter cocktail, reduce the dark rum to 1 oz and the light rum to 0.75 oz. For a smoother, more blended texture use a blender with ice for a frozen version (pulse until slushy). Adjust cream of coconut to taste — too much can be overly sweet; start with 1 oz and increase to 1.5 oz if you like it richer.