Painkiller

Painkiller

(1 ratings)

A classic tropical cocktail from the British Virgin Islands featuring dark rum, pineapple juice, orange juice, and cream of coconut, topped with freshly grated nutmeg.

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Recipe

1 cocktail (150 ml)
  • Demerara Rum 
    30 ml
  • Overproof Rum 
    22.5 ml
  • Pineapple Juice 
    45 ml
  • Orange Juice 
    22.5 ml
  • Cream of Coconut 
    30 ml
  • Nutmeg 
    freshly grated
  • Mint Sprigs 
    1 sprig
  • Orange 
    1 slice
Recipe credit: Soggy Dollar Bar, British Virgin Islands

Instructions

Step

Fill a hurricane glass with ice cubes and set aside to chill.

Step

In a cocktail shaker, combine rum, pineapple juice, orange juice, and cream of coconut with ice cubes.

Step

Shake vigorously for 5-10 seconds until the mixture is well-chilled and slightly frothy.

Step

Strain into a chilled hurricane glass over crushed ice.

Step

Fill the glass to the top with crushed ice.

Step

Generously grate fresh nutmeg over the top of the drink and add optional orange wheel and mint sprig garnish.

Equipment

Shaker
Fine Mesh Strainer
Grater

Description

The Painkiller is a legendary tropical cocktail that originated at the Soggy Dollar Bar in the British Virgin Islands in the 1970s. This creamy, fruity concoction combines the richness of dark navy rum with tropical fruit juices and coconut cream, creating a drink that embodies the relaxed Caribbean lifestyle. Unlike its frozen cousin the Piña Colada, the Painkiller is served over ice with a distinctive crown of freshly grated nutmeg that adds warmth and spice to balance the sweet tropical flavors.

Nutritional information

1 cocktail (150 ml)
Calories
262
ABV
19.2 %
Alcohol
22.8 g
Carbs
24.3 g
Carbs from Sugar
20.4 g
Fat
3 g
Protein
0.4 g
Sodium
8 mg
Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.

Tips & Notes

  • Use Pusser's Navy Rum for the most authentic Painkiller experience, as this brand holds the trademark and was specifically chosen by the original creators.

  • Always use cream of coconut (like Coco Lopez), not coconut milk or coconut water - the sweetness and consistency are essential to the drink's character.

  • Canned pineapple juice often works better than fresh as it provides the right level of acidity to balance the coconut cream's sweetness.

  • Grate nutmeg fresh over each drink - pre-ground nutmeg lacks the aromatic oils that make this garnish so important to the cocktail's profile.

  • Adjust the rum quantity from 45ml to 75ml depending on desired strength - the original Soggy Dollar Bar offers versions numbered 1-4 in increasing potency.

The Painkiller includes orange juice and is topped with nutmeg, while a Piña Colada typically doesn’t include orange juice or nutmeg. Painkillers are served over ice rather than blended, resulting in a more citrusy and spiced flavor profile compared to the creamier, sweeter Piña Colada.

While cream of coconut is essential for an authentic Painkiller, you can substitute with coconut syrup made from 2:1 sugar to coconut milk ratio, though the texture will be lighter. Avoid using coconut milk or coconut water as they lack the necessary sweetness and consistency.

Pusser’s Rum holds the trademark on the Painkiller cocktail name and was the rum originally chosen by the Soggy Dollar Bar’s creators. Its rich, navy-strength character and molasses notes provide the authentic flavor profile, though other quality dark rums can be substituted.

Store opened cream of coconut in the refrigerator for up to one month. It may separate and solidify when cold, so let it come to room temperature and stir well before using, or briefly warm the can in warm water to restore its pourable consistency.

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Cocktail Difficulty Levels

We’ve added a difficulty rating to every cocktail so you’ll know what to expect before you start mixing. It’s not about being “hard” or “easy” in the strict sense—it’s about how much preparation, skill, and hunting for ingredients you’ll need.

  • Beginner – Quick builds or simple shakes with common ingredients you’ll likely already have at home. Perfect for beginners or a casual evening.

  • Intermediate – A bit more technique (stirring, shaking, muddling, layering) and a few extra ingredients. You might need to buy one or two bottles or garnishes you don’t already stock.

  • Advanced – Multiple steps, specialty techniques (infusions, syrups, foams), or rare ingredients. These drinks take more effort and planning, but reward you with something truly impressive.

The rating is based on things like the number of ingredients, how rare they are, and the skills needed to bring the cocktail together.

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Quick recipe

Ingredients

  • Demerara Rum
    30 ml
  • Overproof Rum
    22.5 ml
  • Pineapple Juice
    45 ml
  • Orange Juice
    22.5 ml
  • Cream of Coconut
    30 ml
  • Nutmeg
    freshly grated
  • Mint Sprigs
    1 sprig
  • Orange
    1 slice

Method

  1. Fill a hurricane glass with ice cubes and set aside to chill.
  2. In a cocktail shaker, combine rum, pineapple juice, orange juice, and cream of coconut with ice cubes.
  3. Shake vigorously for 5-10 seconds until the mixture is well-chilled and slightly frothy.
  4. Strain into a chilled hurricane glass over crushed ice.
  5. Fill the glass to the top with crushed ice.
  6. Generously grate fresh nutmeg over the top of the drink and add optional orange wheel and mint sprig garnish.