I saved my all-time favorite rum cocktail for the end of summer. ~Sigh~
While at a boat show in Annapolis, MD a couple of years ago, I had the privilege of dining at Pusser’s Caribbean Grille. Believe it or not, I’d never heard of these “Painkillers” until then.
So you know I had to try one. Or three.
Since then, I have been making these drinks throughout the summer and they’re definitely a treat, to say the least.
One thing that I need to note, is I learned that Pusser’s has exclusive rights to this drink…of course that’s why I prepared it with Pusser’s Rum. I ordered this cocktail one night at a bar with friends, and the guy sitting beside me so kindly informed me of this. Apparently he was somehow involved with Pusser’s, as he handed me a business card with the drink recipe on it — a coincidence to say the least!
The original recipe from Pusser’s can be found here.
Here are your ingredients for the infamous Pusser’s Painkiller: Pusser’s Rum, pineapple juice, orange juice and cream of coconut. Sprinkle a generous amount of ground nutmeg on top, and garnish with an orange slice and maraschino cherry. Cheers to Thirsty Thursday!
- 2 parts Pusser's Dark Rum
- 4 parts pineapple juice
- 1 part orange juice
- 1 part cream of coconut
- Ground nutmeg
- Orange slices & maraschino cherries for garnish
- Mix together rum, pineapple juice, orange juice & cream of coconut. Serve over ice. Generously sprinkle nutmeg on top, & garnish with orange slice & maraschino cherry.