Painkiller
Ingredients
2oz Ron Centenario 7 Year Anejo Rum
1.5oz Pineapple juice
.75oz Cream of coconut
.5oz Lemon Hart & Son 151 Rum
.5oz Orange juice
*Ground nutmeg + Pineapple leaf crane
The Painkiller is among the classic 70s tropical tiki drinks to emerge from the bartenders in the British Virgin islands. I have tried many recipes over the years, at home and abroad. This recipe feels the most comforting and delicious version of the painkiller to me. What is nice about this drink is it can completely change based on your choice of rum, but one thing remains true… fresh citrus is absolutely key to the success of this cocktail.
Using a top shelf aged rum will absolutely enhance this cocktail, but as a host at home, Ron Centenario 7 year is an excellent mixer that does not break the bank. I have found that once you start making tiki drinks at an event or home party, the rest of your night will be spent making tiki drinks.
Recipe
1. Add rums, pineapple juice, orange juice, and cream of coconut to shaker and mix with ice till cold.
2. Pour over crushed ice in your mid century glass vessel.
3. Garnish the top with grated ginger. Fresher the better.
4. Garnish with pineapple leaf crane for style.
Notes:
If you don’t have the will to juice your own pineapple and orange juice, make sure you are buying the best of the best pure juices, and nothing has been added.