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- Painkiller with Rum and Coconut
Painkiller with Rum and Coconut
Ingredients
Step by step process
Preparing the Glasses
- 1
Painkiller with rum and coconut is best served in a chilled glass. Place four lowball tumblers or tiki glasses in the freezer for a few minutes so the cocktail stays cold longer.
- 2
Meanwhile, cut four thin wedges or triangles from a fresh pineapple to use as garnish on the rim along with cocktail cherries.
Mixing the Cocktail
- 3
Into a shaker half-filled with ice, pour dark rum, pineapple juice, orange juice, and coconut milk in a ratio of 1:2:1:0.5 per serving.
- 4
Seal the shaker and shake vigorously for 15 to 20 seconds. The outside of the shaker should be frosty and the contents nicely chilled.
- 5
If you do not have a shaker, pour the ingredients into a pitcher with ice and stir with a long bar spoon until the cocktail reaches a velvety, slightly frothy texture.
Serving
- 6
Fill the chilled glasses three-quarters full with crushed ice. Strain the cocktail through a strainer into the glasses to keep it clear and free of ice shards.
- 7
Garnish each drink with a pineapple wedge and a cocktail cherry skewered on a pick resting across the rim.
- 8
Grate fresh nutmeg directly over the surface so it forms a distinct aromatic layer on the foam. Serve immediately with a straw.
More tips:
For authentic flavor, use a navy strength dark rum such as Pusser's, which is historically associated with this cocktail and lends it a richer caramel depth.
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