Painkiller Cocktail

How to Make Painkiller Cocktail

1. 1

   Step 1: Combine the liquids

   In a large cocktail shaker or pitcher, combine the dark rum, fresh pineapple juice, fresh orange juice and cream of coconut. Taste and adjust the cream of coconut or pineapple slightly if you prefer sweeter or creamier.

   For this step

   • 8 fl ozDark rum (Pusser's recommended)
   • 16 fl ozFresh pineapple juice
   • 4 fl ozFresh orange juice
   • 4 fl ozCream of coconut (e.g., Coco López)
   
2. 2

   Step 2: Add ice and chill

   Add a generous amount of cubed ice to the shaker, cover and shake vigorously for 10–15 seconds until the mixture is well chilled and slightly frothy. If you're batching in a pitcher, stir with ice until chilled and then discard the stirred ice before serving.

   For this step

   • 6 cupsIce (cubed, some crushed for serving)
   
3. 3

   Step 3: Prepare glasses and pour

   Fill four double old-fashioned glasses or highball glasses with crushed ice. Strain the shaken mixture evenly over the crushed ice so each glass gets a creamy, cold serving.
   
4. 4

   Step 4: Garnish with nutmeg and fruit

   Top each cocktail with a light dusting of freshly grated nutmeg and garnish with a pineapple wedge and a maraschino cherry. The fresh nutmeg is essential — grate it just before serving to capture its aromatic brightness.

   For this step

   • 1 tspFreshly grated nutmeg
   • 4 wedgesPineapple wedges (for garnish)
   • 4 piecesMaraschino cherries (optional garnish)
   
5. 5

   Step 5: Serve and optional variations

   Serve immediately with a straw and a napkin. For a frozen variation, blend the liquid with 2–3 cups of crushed ice until slushy; alternatively swap in a high-quality aged rum or mix rums for complexity.
   

1. In a large cocktail shaker or pitcher, combine the dark rum, fresh pineapple juice, fresh orange juice and cream of coconut. Taste and adjust the cream of coconut or pineapple slightly if you prefer sweeter or creamier.
2. Add a generous amount of cubed ice to the shaker, cover and shake vigorously for 10–15 seconds until the mixture is well chilled and slightly frothy. If you're batching in a pitcher, stir with ice until chilled and then discard the stirred ice before serving.
3. Fill four double old-fashioned glasses or highball glasses with crushed ice. Strain the shaken mixture evenly over the crushed ice so each glass gets a creamy, cold serving.
4. Top each cocktail with a light dusting of freshly grated nutmeg and garnish with a pineapple wedge and a maraschino cherry. The fresh nutmeg is essential — grate it just before serving to capture its aromatic brightness.
5. Serve immediately with a straw and a napkin. For a frozen variation, blend the liquid with 2–3 cups of crushed ice until slushy; alternatively swap in a high-quality aged rum or mix rums for complexity.