One of my all-time favorite fruity rum cocktails is this rich and delicious Painkiller Cocktail! Rum, pineapple juice, orange juice and cream of coconut are shaken with ice in a cocktail shaker, strained into a glass with ice, and sprinkled with ground nutmeg for the ultimate tropical cocktail.
While at a boat show in Annapolis, MD years ago, I had the privilege of dining at Pusser’s Caribbean Grille. Believe it or not, I’d never heard of these “painkiller drinks” until then.
Since then, I have been making these cocktails throughout the summer and they’re definitely a treat!
One thing that I need to note is I learned that Pusser’s Rum 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 a 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!).
Painkiller Cocktail Ingredients
- Dark Rum
- Pineapple Juice
- Orange Juice – I normally use pulp-free orange juice.
- Cream of Coconut – typically found in the grocery store in the section with cocktail mixers. Please note that cream of coconut and coconut cream are not the same. You will need cream of coconut for this recipe.
- Ground nutmeg – for garnish.
How to Make a Painkiller Drink
- Pour rum, pineapple juice, orange juice and cream of coconut in a cocktail shaker with ice.
- Shake it up! Cover and shake vigorously.
- Strain into a glass with ice.
- Sprinkle with grated nutmeg.
The painkiller cocktail was created in the 1970s at a bar called the Soggy Dollar in the British Virgin Islands. The owner of the Soggy Dollar Bar (Daphne Henderson) kept the recipe a secret, but the founder of Pusser’s Rum (Charles Tobias) was able to replicate the recipe. Pusser’s Rum is the main ingredient of the cocktail.
A painkiller and a piña colada are both classic tropical cocktails that include rum, pineapple, and coconut, but a painkiller also includes orange juice and is garnished with ground nutmeg.
A piña colada is often blended and served as a frozen cocktail, whereas the painkiller is served over ice. Both drinks taste sweet and tropical, but the painkiller cocktail tastes more citrusy with a hint of spice from the nutmeg garnish.
- Use pulp-free orange juice for a smoother consistency in this cocktail.
- Shake the ingredients vigorously so that it’s very well blended.
- Serve in a glass that has been chilled to help keep your drink colder for longer.
- 2 ounces Pusser's Dark Rum
- 4 ounces pineapple juice
- 1 ounce pulp-free orange juice
- 1 ounce cream of coconut
- Pinch of ground nutmeg
- Orange and/or pineapple wedge and a maraschino cherry optional garnish
- Pour rum, pineapple juice, orange juice and cream of coconut into a cocktail shaker with ice. Cover, shake vigorously, and strain into a glass filled with ice.
- Sprinkle a pinch of nutmeg on top.
- Garnish with an orange and/or pineapple wedge and a maraschino cherry, if desired.
- Yields 8 ounces
- Adapted from Pusser’s Rum
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.