Tropical Painkiller Cocktail Recipe
Anyone who's ever vacationed on a tropical island (especially a Caribbean one) knows that there's no pain that a good, rum-filled drink can't take away. Especially a drink filled with citrusy, tropical flavors like pineapple, orange, and coconut. And that's exactly what you have in store with the classic, tropical painkiller cocktail. "The painkiller originated in a bar called the Soggy Dollar in the British Virgin Islands," explains recipe developer Jaime Shelbert. "It became so popular that it is now the official drink of Pusser's Rum, and is a favorite with boaters on the island. I was just in the [U.S. Virgin Islands] and painkillers were served everywhere!"
If you can't jet off to the tropics anytime soon, you'll be happy to learn you can recreate the tropical painkiller experience with very little effort at home. You may not be sipping the drink in a hammock under a palm tree next to a beach, but the rum will go down just the same ... and it may even inspire a little vacation planning. "I love the tropical vibes of this drink, which will make you want to plan your next island getaway," Shelbert confirms.
Gather the ingredients for the tropical painkiller cocktail
To make this tropical treat, all you need are five, easy-to-source ingredients. Make sure you have pineapple juice, dark rum, orange juice, cream of coconut (make sure it's stirred well before you use it!), and nutmeg. And while it's optional, if you're really looking to harness the tropical vibe, pick up a pineapple to use for garnishing your cocktail glasses.
Build and shake the cocktail
To get started on this drink, fill a cocktail shaker with ice, and pour in the pineapple juice, rum, orange juice, and (well-stirred) cream of coconut. Top your shaker and shake well, until the liquid is nice and cold.
Strain the cocktails into ice-filled glasses
With the drink practically complete, simply fill two highball glasses with ice, then strain the cocktail evenly between the glasses.
Sprinkle on the nutmeg
All that's left to do is sprinkle a little nutmeg across the top of the cocktail, and if desired, add a slice of pineapple to the rim, as garnish.
If you're in the mood for something a little frostier, Shelbert also says, "This would definitely work as a frozen drink. It would be similar to a frozen piña colada." All you have to do differently is build the cocktail in a blender, instead of a shaker, and blend it together with the ice. And as Shelbert points out, "Painkillers are the ultimate Caribbean cocktail, and as such, are best paired with Caribbean fusion cuisine. Roti is a great choice as well as plantains, jerk chicken, Johnny cakes, and curries."
- 8 ounces pineapple juice
- 4 ounces dark rum
- 2 ounces orange juice
- 2 ounces cream of coconut, stirred well
- ⅛ teaspoon nutmeg
- pineapple wedges, for serving
- Fill a cocktail shaker with ice.
- Add the pineapple juice, rum, orange juice, and cream of coconut. Shake well.
- Strain the cocktail into 2 highball glasses filled with ice. Top each glass with a sprinkle of nutmeg.
- Garnish with pineapple, if desired.
| Calories per Serving | 306 |
| Total Fat | 4.9 g |
| Saturated Fat | 4.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 32.7 g |
| Dietary Fiber | 0.4 g |
| Total Sugars | 28.3 g |
| Sodium | 13.3 mg |
| Protein | 0.9 g |
