Cocktails, Recipes

The Painkiller

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Why you are pouring this tonight

Pina Colada’s bigger, boozier cousin from the British Virgin Islands. Dark rum (not white), fresh orange juice (not just pineapple), fresh nutmeg grated on top. Invented at the Soggy Dollar Bar on Jost Van Dyke in the 1970s.

What changes from the Pina Colada

White rum out, dark rum in. Fresh orange juice added. Nutmeg grated on top instead of pineapple wedge.

What to pour it alongside

Jerk chicken, grilled prawns, ceviche. Or on a beach with absolutely no food at all.

The recipe

The Painkiller

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Prep Time 5 minutes
Total Time 10 minutes
Servings: 1 cocktail
Course: Drinks
Cuisine: Cuban
Calories: 520
Ingredients Method Nutrition

Ingredients
  

  • 60 ml Pusser's or other navy-strength dark rum
  • 120 ml fresh pineapple juice
  • 30 ml fresh orange juice
  • 30 ml cream of coconut
  • Freshly grated nutmeg to finish

Method
 

Method
  1. Add rum, pineapple juice, orange juice and cream of coconut to a shaker with ice.
  2. Shake hard for 15 seconds.
  3. Strain into a rocks glass filled with crushed ice.
  4. Grate fresh nutmeg generously on top.

Nutrition

Serving: 1gCalories: 520kcal
Tried this recipe?Let us know how it was!

Want the classic? Our Pina Colada recipe is here.