Even the darkest of winter days are bright with the Painkiller cocktail. Rum is mixed with pineapple, orange, and coconut to take you from the bar to Barbados.
About the Painkiller Cocktail
The Painkiller cocktail originated in the 1970s at the Soggy Dollar Bar in the British Virgin Islands (which, by the way, is totally still around and advertises itself as “a sunny bar for shady people”), from the mind of bartender Daphne Henderson. The idea was to create a cocktail that could serve as a “hair of the dog” for hungover sailors who’d had a few too many the night before. Whether hair of the dog is a legitimate hangover cure is up for debate, but the Painkiller took off and has been a bar staple since then.
Painkiller Cocktail
Description
This cocktail cures all ailments.
Ingredients
- 2 oz Pusser’s Rum
- 4 oz fresh pineapple juice
- 1 oz fresh orange juice
- 1 ½ oz creme of coconut
- Garnish: fresh grated nutmeg and a pineapple wedge
Instructions
- Add liquid ingredients to a cocktail shaker and shake vigorously.
- Add all the liquid ingredients to your cocktail shaker that is filled with ice and shake vigorously.
- Pour into a highball or goblet filled with crushed ice. Grate fresh nutmeg on top and add a pineapple wedge to the rim.
Recipe by Sarah Cascone
Photography by Dave Bryce
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