![]() Orange juice: Fresh squeezed orange juice is the key to making this tropical, tasting cocktail.I used Dole Pineapple Juice that I picked up from my grocery store, but you can feel free to juice your own pineapple. Pineapple juice: Make sure to use 100% pineapple juice for a perfectly sweetened taste.Click here for other recommendations on dark rum! These are easy to mix with and nice to sip on too. Dark rum: for this recipe, I used Plantation Rum but I also recommend using dark rums such as Cruzan Aged Rum or Flor de Caña 12-Year-Old Rum.See what I used to make this tasty, tropical, and tiki-inspired libation! Always enjoy responsibly! Ingredients for the Painkiller Cocktail It’s very similar to a Piña Colada, so if you enjoy tropical-tasting libations, you will love my take on the Painkiller Cocktail.Īlthough this mixed drink may give you the false sense that it helps with hangovers, it’s categorized as a “hair of the dog” because it includes really tasty, easy-to-sip on flavors and ingredients, making you feel better in the short term. The Painkiller Cocktail dates back to the 1970s, specifically in the British Virgin Islands where the cocktail was first created. ![]() Curious what a Painkiller cocktail is? Keep reading to find out! What’s a Painkiller Cocktail? Shake it up with some unique ingredients like dark rum, pineapple juice, orange juice, cream of coconut, and nutmeg. The Painkiller Cocktail is a fun, tasty, and tropical way to experience your new favorite tiki drink. So, it doesn’t literally transport you, but this classic tiki-inspired drink should ideally be enjoyed outside for the summer and in a beautiful tiki-inspired glass! I used a glass from Bomshbee to get the full experience. Transport yourself to a tropical island with white sandy beaches and clear water by sipping on the Painkiller Cocktail. Mixed up with dark rum, fresh orange juice, pineapple juice, and cream of coconut for a creamsicle-tasting cocktail. Three ounces of standard-proof stuff should do the trick.Time to get your tiki on with the Painkiller Cocktail! It’s tropical and super tasty for the warmer days ahead. That said, this is a tiki drink, not a wine spritzer. Four ounces of high-proof rum is too much rum. A caramelized orange slice sings in spring and adds a touch of surprise. We like to switch it up depending on the season. We’ve seen ground nutmeg, ground cinnamon, a pineapple stick, cinnamon stick, an orange wheel, a lime wedge, and in some cases: all of the above. Most bartenders use Coco Lopez, but we can’t blame someone for wanting a more natural coconut cream just make sure to compensate for the lack of sweetener somehow. The drink has so much going on, any combination of dark or gold rums will fare well so sling that booze and feel no regrets. Pusser’s is a fine navy-strength rum, but the original painkiller didn’t use it, and while we do love a good cocktail trademark, we really don’t see the point in loyalty here. ![]() The bar doesn’t have a dock, so to get there, one must soggy their dollars (or credit cards, more realistically) and swim to shore. Pusser’s Rum trademarked and endorsed the Painkiller in the 90’s, but the drink dates as far back as 1971, hailing from the Soggy Dollar Bar in the British Virgin Islands. It wasn’t until we encountered the drink at several great bars-notably French Quarter tiki sanctuary Cane and Table-that our perception of this creamy beast began to thaw. Worse, the most widely distributed version of this recipe amounts to a dressed up keg stand it calls for a whopping four ounces of high-proof Pusser’s rum. Our verdict wasn't completely unjust: the drink has a queasy resemblance to the infamous piña colada, whose tacky pop songs and flavored coolers knock a full grade-level from anything associated with it. For a long time, we had the painkiller scratched off as a dark-era cocktail.
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