Painkiller

Painkiller Cocktail

A creamy tropical rum cocktail traditionally credited to the British Virgin Islands but beloved across UK cocktail bars. The classic Pusser's Rum version is the benchmark.

Prep

5 min

Total

5 min

Serves

1

Difficulty

Easy

Recipe ingredients

• •60 ml (2 fl oz) dark rum, Pusser's Rum is traditional; any high-proof dark navy rum works
• •30 ml (1 fl oz) fresh cream of coconut, Coco Lopez brand is the standard; not coconut milk
• •30 ml (1 fl oz) fresh pineapple juice, freshly pressed preferred
• •15 ml (½ fl oz) fresh orange juice, freshly squeezed
• •1 whole freshly grated nutmeg, for garnish
• •1 whole maraschino cherry, optional garnish
• •120 g (about 1 cup) crushed ice

Steps

1. 1 Add the cream of coconut, pineapple juice, and orange juice to a shaker with a handful of crushed ice. Shake hard for 10–12 seconds until well chilled and frothy.
2. 2 Fill a Hurricane glass or large goblet with crushed ice to the top.
3. 3 Strain the shaken mixture over the crushed ice in the glass.
4. 4 Float the dark rum on top by pouring it slowly over the back of a bar spoon so it sits as a distinct layer — do not stir.
5. 5 Grate fresh nutmeg generously over the surface until a fragrant dusting covers the drink.
6. 6 Garnish with a maraschino cherry and a pineapple wedge if desired. Serve immediately with a straw, stirred only by the drinker.