Painkiller

The Painkiller is typically made with Pusser’s Rum, a recreation of the British Royal Navy rum that was issued to sailors until 1970. Pusser’s pays homage to that rum and is made in the same style, blended on the BVI island of Tortula to the same proportions as the original.

In the 1980s, the Painkiller was trademarked by Pusser’s in an enterprising feat of marketing. Sure, the Painkiller can be made with any rum if you’re making it at home, but if the Painkiller appears on menus, it should include Pusser’s. The rich blend of rums pairs with the juices and coconut cream to bring the tropics right into your glass. Dust a little fresh nutmeg on top for additional aromatics and spice.

The Painkiller recipe is easy to make and even easier to drink. Mix one on the beach, in the backyard, or anytime you want to channel a tropical vacation.

• 2 ounces Pusser’s rum
• 4 ounces pineapple juice
• 1 ounce orange juice, freshly squeezed
• 1 ounce cream of coconut
• Garnish: nutmeg, freshly grated
• Garnish: pineapple wedge

1. Add the rum, pineapple juice, orange juice and cream of coconut to a shaker with cubed ice and shake vigorously but briefly to combine.
2. Strain into a hurricane glass or snifter over crushed ice.
3. Garnish with freshly grated nutmeg and a pineapple wedge.
4. Serve with a straw.