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Pusser's Painkiller Recipe (Pusser's dark rum, pineapple juice, cream of coconut, orange juice). 1 gallon = ~3.8 liters = 5 750ml bottles; Juice of one lime = ~1 oz = ~30 ml; Juice of one lemon = ~1.5 oz = ~45 ml; Preparation. Pusser's Painkiller was created in the British Virgin Islands. It is served in almost every resturant and on every.
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The Painkiller cocktail is a rum-based tiki drink, similar to a Piña Colada, made with cream of coconut, pineapple, orange juice, and garnished with nutmeg. Daphne Henderson created the rum cocktail in the 1970s at her bar, the Soggy Dollar Bar, in the British Virgin Islands. While some bartenders may make this tropical drink with any brand of either dark rum or navy rum, the Painkiller drink.
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Boil or heat Cream of Coconut until it's a smooth liquid conistency. Combine Pusser's Rum, Pineapple Juice, Orange Juice and heated Cream of Coconut in a 5 gallon container. Stir mix thoroughly until well blended. Serve each Painkiller over ice. Top each Painkiller with grated nutmeg, a maraschino cherry and garnish with an orange wheel.
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Directions. Combine ingredients in a cocktail shaker and shake well with ice. Strain into a tall glass or—what the hell—a tiki mug filled with crushed ice. Dust the top with nutmeg, spear with a straw and garnish with a pineapple stick, an orange wheel, and/or a cinnamon stick.
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Add the rum, cream of coconut, pineapple juice, and orange juice to the shaker. Give the shaker about 15-20 hard shakes until well mixed and cold. Strain the chilled Painkiller cocktail into a hurricane glass filled with crushed ice. Sprinkle nutmeg on the top and garnish the glass with a pineapple wedge.
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Add the rum, pineapple juice, orange juice and cream of coconut to a shaker with cubed ice and shake vigorously but briefly to combine. Strain into a hurricane glass or snifter over crushed ice. Garnish with freshly grated nutmeg and a pineapple wedge. Serve with a straw.
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Gather All of Your Painkiller Cocktail Ingredients. You'll be relieved to know that you can make a mind-blowing cocktail with only five ingredients. You can whip up our Painkiller recipe in just a few minutes. Whenever you're in the mood for a tasty drink, you can get out 2 ounces of Pusser's Rum, 4 ounces of pineapple juice, 1 ounce of orange.
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Combine ingredients in a cocktail shaker with plenty of crushed ice. Shake well, and then pour entire contents of the shaker into your glassware of choice. Top with generous sprinkle of nutmeg.
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Learn More. Learn More. A delightful blend of Pusser's Rum, pineapple juice, orange juice, and cream of coconut, served on the rocks with an orange slice and a cherry, then topped off with freshly grated nutmeg. Ingredients 2-ounces (60 ml) Pusser's Rum 4-ounces (120 ml) pineapple juice 1-ounce (30 ml) orange juice 1-ounce (30 ml) cream of co.
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Instructions. Fill your cocktail shaker with ice. Combine the Pusser's rum, pineapple juice, cream of coconut, and orange juice in your shaker. Shake the mixture for half a minute. Place the other half of the ice into your serving glasses. Pour your drink on top of the ice. Garnish with a pinch of ground nutmeg.
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In a cocktail shaker with ice, pour dark rum, orange juice, pineapple juice and cream of coconut. Shake for 10-15 seconds until icy cold. Using the cocktail shaker, strain into a glass filled with ice. Grate fresh nutmeg over the top of the drink.
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Instructions. Fill two glasses with ice. In a cocktail shaker filled with ice, combine the pineapple juice, orange juice, coconut cream and rum. Place the lid on the shaker and shake vigorously for one minute. (You need to effectively blend that coconut cream.) Strain the mixture into your prepared glasses.
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Steps to Make It. Gather the ingredients. The Spruce Eats / Cara Cormack. Pour the rum, pineapple juice, orange juice, and cream of coconut into a cocktail shaker filled with ice. The Spruce Eats / Cara Cormack. Shake well . The Spruce Eats / Cara Cormack. Strain into a chilled highball glass filled with fresh ice.
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Soggy Dollar Pain Killer Recipe: 2 oz dark rum (Soggy Dollar Rum or Pusser's Rum) 1 oz cream of coconut. 4 oz pineapple juice. 1 oz orange juice. Nutmeg. Mixing Instructions: Add all the ingredients to mixing glass. Shake well. Pour into glass with ice.
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Step 1 Fill a cocktail shaker with ice, then add pineapple juice, rum, orange juice, and cream of coconut. Shake until cold, about 15 to 30 seconds. Shake until cold, about 15 to 30 seconds.
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Though Pusser's Rum trademarked the recipe in the early 1980s, the classic Painkiller formula was actually created in 1971 by Daphne Henderson, the owner of a tiny, six-seat swim-up bar called.