Painkiller
Rum, coconut, Caribbean ease.
Navy rum, pineapple, orange and cream of coconut, shaken and served over ice with a dusting of nutmeg. Smooth and fruity, it hides its strength well.
- Long drink
- Shaken
- Glass
- Goblet
- Method
- Shaken
- Strength
- Medium
- Time
- 3 min
- Difficulty
- Easy
- Ice
- Cubes
Ingredients
Measures for 1 serving
-
Navy rum
60 ml
-
Pineapple juice
120 ml
-
Orange juice
30 ml
-
Cream of coconut
30 ml
Garnish
- Grated nutmeg
- Orange slice and cherry on a pick (optional)
Proportions
How to make
- Pour the rum into the shaker.
- Add the pineapple juice.
- Add the orange juice.
- Add the cream of coconut.
- Fill the shaker with ice.
- Shake vigorously.
- Fill a large goblet with ice.
- Strain into the goblet.
- Grate fresh nutmeg on top.
- Add an orange slice and cherry if you like.
The story
Origins
ProbableA plausible account, without definitive proof.
The Painkiller was born at the Soggy Dollar Bar in White Bay, on Jost Van Dyke in the British Virgin Islands: a tiny bar with no dock, where guests swam ashore and paid with wet banknotes. Its owner, Englishwoman Daphne Henderson, made it in the 1970s; one source gives 1970. Charles Tobias, founder of Pusser's Rum, spent about two years trying to get the recipe, then recreated the flavour on Tortola with a 4-1-1 ratio: four parts pineapple, one part cream of coconut and one part orange, plus rum. Pusser's trademarked the name in the 1980s and spread it worldwide, while still crediting Henderson with its invention.
Sources (3)
- Pusser's Rum — Pusser's Painkiller (opens in a new tab) recipe and history
- Chilled Magazine — Drink in History: The Painkiller (opens in a new tab) recipe and history
- Difford's Guide — Painkiller (opens in a new tab) recipe and history
Taste profile
- Fruity
- 4 out of 5
- Sweet
- 3 out of 5
- Creamy
- 3 out of 5
- Spicy
- 1 out of 5
