![]() So once you locate your favorite rum to use, mix yourself up a Painkiller and appreciate its mellow, creamy perfection. If you change much else about the Painkiller, you’re either backsliding into Pina Colada purgatory or bringing enough acidity to the table to make it more of a “Tiki-style” drink. The most logical direction to go with this is to swap in a Jamaican-style rum, which can approximate the body of the Pusser’s rum, while also adding fruity esters and (often) a higher proof. As such, most people who look at the Painkiller cocktail recipe will instantly recognize it as a “Pina Colada for grown-ups.” The addition of orange juice, fresh nutmeg, and rum with a sense of place truly set it apart as superior to its more mainstream cousin.įor most people, the first way they start “riffing” on a Painkiller is to experiment with a different style of rum. ![]() For a drink that’s meant to embody the spirit of summer or of the Caribbean, there’s not a lot of light, bright notes to be found. Most Pina Colada recipes are pretty straight-forward: equal parts cheap rum, pineapple juice, and cream of coconut, maybe some fresh pineapple for body – blended. Variations on the Painkiller cocktail depend quite a lot on how you feel about Pina Coladas and whether or not you subscribe to Pussers Ltd.’s claim that the cocktail must use their rum. Pusser’s, on the other hand, is a much heavier Guyanese-style rum with a great deal of body and a sweet, earthy flavor, reminiscent of the Demerara sugar from the river valley where it is produced. Interestingly, this cocktail was originally made using Cruzan Rum from the nearby American Virgin Islands, which is light in body and character. The company then went on to enforce this trademark against a bar in New York City, drawing the ire of bartenders. filed a trademark for both the drink’s name and its formulation, functionally branding it as the brand’s signature cocktail. The original Painkiller recipe 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 (pictured below). The cocktail sets itself apart from its slightly flabby and over-sweet cousin with the addition of fresh orange juice, and the fragrant punch of fresh grated nutmeg. Garnish with freshly grated nutmeg and a pineapple wedge.The Painkiller cocktail is similar to a Pina Colada, featuring tropical flavors of coconut and pineapple. Shake vigorously to combine then pour over ice into a hurricane or highball glass. Preparation: Place all ingredients into a cocktail shake. The mix of creamy coconut, summer fruits, and rum brings the beach to your glass. If you’re ever in the mood for a cocktail that will transport you to a tropical oasis, this is for you. Although the drink can be made with any rum, if the Painkiller is on a bar menu, the rum listed should be Pusser’s. It was four parts pineapple, one part cream of coconut, one part orange juice, and Pusser’s Rum.ĭuring the 80s, Pusser’s Rum trademarked the Painkiller. He came close with his one recipe-a 4-1-1 ratio. One day, Charles was able to sneak the cocktail back to his home, and he began his journey to match the flavors. ![]() Founder of Pusser’s Rum, Charles Tobias asked Daphne for two years for the Painkiller recipe-she refused to hand it over. The owner Daphne Henderson created the infamous Painkiller using Pusser’s Rum. Which meant your dollar bills would be wet. The Soggy Dollar Bar received its name from the simple fact that attendees had to swim to sit at the bar. The classic cocktail had its start at Soggy Dollar Bar in 1970-a six-seat spot in White Bay on the islands of Jost Van Dyke in the British Virgin Islands. Like a Piña Colada, the Painkiller is a fruity, coconut-based, rich cocktail. The Painkiller is a rum-based tiki cocktail recipe that was created by Daphne Henderson in the 1970s at Soggy Dollar Bar in the British Virgin Islands. If you’ve ever enjoyed a nice Piña Colada, then it’s time for you to indulge in a Painkiller. ![]()
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