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The Painkiller Slushie

Blend the classic tiki cocktail with ice for a grown-up tropical slushie
46 Ratings
100% would make again

A tiki bar classic, the original Painkiller cocktail conjures ocean breezes with its vacation-ready blend of fruit juices, rum and coconut cream. This remix blends the drink with plenty of ice, creating a potent adult slushie you'll want to sip all summer long. Pro tip: The drink works great in batches, making it the perfect option for summer gatherings that stretch from early afternoon into the night. Bring the tropics into your home and set up your very own tiki bar, complete with this refreshing fruity cocktail. 

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For more summer entertaining recipes, go to "Dine 'til Dusk."

The Painkiller Slushie

Recipe from the Tasting Table Test Kitchen for Crate and Barrel

Yield: 1 cocktail

Prep Time: 5 minutes

Cook Time: N/A

Total Time: 5 minutes


4 ounces pineapple juice

2 ounces rum

1 ounce orange juice

1 ounce cream of coconut

1½ cups ice

1 ounce grenadine

Grated nutmeg, for garnish

Orange slice, for garnish

Maraschino cherry, for garnish


1. In a blender, combine the pineapple juice, rum, orange juice, cream of coconut and ice. Blend until smooth and thick. Pour half of the mixture into a tiki glass.

2. Return the blender to its stand and add the grenadine, then blend until smooth. Pour the remaining slushie mix into the tiki glass and stir gently with a spoon to make the drink ombré pink in color.

3. Garnish with nutmet, an orange slice and maraschino cherry, then serve.

Crate and Barrel provided the products featured here and sponsored this post.

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