- Recipes
- Painkiller with Rum and Coconut
Painkiller with Rum and Coconut
Ingredients
Step by step process
Preparing the Glasses
- 1
Prepare four lowball tumblers or tiki glasses and place them in the freezer for a few minutes to chill well 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 of the glasses along with cocktail cherries.
Mixing the Cocktail
- 3
Into a shaker half-filled with ice, pour dark rum, pineapple juice, orange juice, and coconut cream in a ratio of 1:2:1:0.5 per serving.
- 4
Close the shaker firmly and shake vigorously for about 15 to 20 seconds, until the outside of the shaker is frosty and the contents are well chilled and combined.
- 5
If you don't have a shaker, you can combine the ingredients in a pitcher with ice and stir thoroughly 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 and strain the cocktail into them through a strainer to keep it clean and free of ice shards from the shaker.
- 7
Garnish each drink with a pineapple wedge and a cocktail cherry skewered on a pick resting across the rim of the glass.
- 8
Grate fresh nutmeg directly over the surface so it forms a distinct aromatic layer on the foam, then serve immediately with a straw.
TIP:Grate nutmeg just before serving, directly over your hot drink. Freshly grated nutmeg releases powerful aromas that would dissipate if done in advance. Always use whole nutmeg seeds, never ground nutmeg.
More tips:
For an 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.
