Hurt your wrist, split your head open or have a bad back? You need a Painkiller.
A Painkiller is a rum cocktail with a name trademarked by Pusser’s Rum Ltd (a somewhat controversial action which saw bartenders in the US boycott the drink in protest)), their signature drink. It is often associated with the British Virgin Islands, its place of origin. The Painkiller is a blend of Pusser’s or any rum with 4 parts pineapple juice, 1 part cream of coconut and 1 part orange juice, well shaken and served over the rocks with a generous amount of fresh nutmeg on top. It may be made with either two, three or four ounces of rum.
AuthorThe Cocktails Must FlowCategoryCream of Coconut, Dark Rum, Grated Nutmeg, Orange Juice, Pineapple Juice, Pineapple WedgeDifficultyBeginnerThe original Painkiller was created in the 1970s at the Soggy Dollar Bar at White Bay on the island of Jost Van Dyke in the British Virgin Islands; the Painkiller is one of a very small number of trademarked cocktails.
The inventor may have been Daphne Henderson, or George and Mari Myrick, previous owners of the Soggy Dollar. It was originally made using Cruzan Rum.
In 1989, Pusser's Rum Ltd. filed a US trademark on the Painkiller's name and recipe. When a Tiki bar named Painkiller opened in the Lower East Side of New York City in May of 2011, Pusser's sent a cease and desist order to owners Giuseppe Gonzalez and Richard Boccato, both for the bar's name and for selling Painkiller cocktails made with rums other than Pusser's. Gonzalez and Boccato reached an out-of-court settlement with Pusser's, which included them renaming the bar to PKNY. In response to the news, numerous bartenders organized a boycott against Pusser's Rum.
Half fill a cocktail shaker with ice.
Add the rum, pineapple and orange juices along with the cream of coconut to the shaker.
Shake briefly but vigorously to combine.
Strain into a hurricane glass over crushed ice.
Garnish with grated nutmeg and a pineapple wedge.
[cocktail-ingredients]
Ingredients
Directions
Half fill a cocktail shaker with ice.
Add the rum, pineapple and orange juices along with the cream of coconut to the shaker.
Shake briefly but vigorously to combine.
Strain into a hurricane glass over crushed ice.
Garnish with grated nutmeg and a pineapple wedge.