A twist on the Piña Colada, the Painkiller is a rich and fruity cocktail that stays true to its name: It will cure what ails you. Made with dark rum, pineapple juice, orange juice and cream of coconut, the drink was created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands (BVI), where the confluence of warm temperatures and vacation vibes necessitated cold, refreshing libations. And where, with no dock, dollars were bound to get wet as patrons swam ashore.
The Painkiller is typically made with Pusser’s Rum, a recreation of the British Royal Navy rum that was issued to sailors until 1970. Pusser’s pays homage to that rum and is made in the same style, blended on the BVI island of Tortula to the same proportions as the original.
In the 1980s, the Painkiller was trademarked by Pusser’s in an enterprising feat of marketing. Sure, the Painkiller can be made with any rum if you’re making it at home, but if the Painkiller appears on menus, it should include Pusser’s. The rich blend of rums pairs with the juices and coconut cream to bring the tropics right into your glass. Dust a little fresh nutmeg on top for additional aromatics and spice.
The Painkiller recipe is easy to make and even easier to drink. Mix one on the beach, in the backyard, or anytime you want to channel a tropical vacation.
Watch Now: How to Make a Classic Painkiller Cocktail
- 2 ounces Pusser’s rum
- 4 ounces pineapple juice
- 1 ounce orange juice, freshly squeezed
- 1 ounce cream of coconut
- Garnish: nutmeg, freshly grated
- Garnish: pineapple wedge
Add the rum, pineapple juice, orange juice and cream of coconut to a shaker with ice and shake vigorously until well-chilled.
Strain into a hurricane glass or snifter over crushed ice.
Garnish with freshly grated nutmeg and a pineapple wedge.
Serve with a straw.