How to Make a Painkiller Cocktail
We may or may not have dialed back the juice and increased the rum.
Though Pusser’s Rum trademarked the recipe in the early 1980s, the classic Painkiller formula was actually created in 1971 by Daphne Henderson, the owner of a tiny, six-seat swim-up bar called the Soggy Dollar Bar in the British Virgin Islands.
Henderson kept the exact recipe for her sweet concoction a secret, but Pusser’s founder Charles Tobias (who begged Henderson for the recipe to no avail) was able to successfully deconstruct the drink. In fact, the bar’s patrons supposedly preferred his less sweet, so-called “superior” version.
We like our Painkillers even boozier than Tobias’ take, so we dialed back the juice and increased the rum. For us, it’s the seriously superior Painkiller.
- 2.5 oz Dark Rum
- 3 oz Pineapple Juice
- 1 oz Orange Juice
- 1 oz Cream of Coconut
- Pineapple and Orange
Add all of the ingredients except for the nutmeg into a cocktail shaker with ice and vigorously shake to thoroughly incorporate the coconut cream.
Strain into a double old-fashioned glass filled with ice.
Garnish with a slice of pineapple and sprinkle nutmeg on top.