Painkiller Cocktail

A veritable vacation in a glass, this just-sweet-enough cocktail goes down very easily. Created in the 1970s at the Soggy Dollar Bar in British Virgin Islands, the Painkiller lives up to its name, delivering plenty of booze in a frothy, nutmeg-dusted package. 

Pro tip: ingredients can be doubled and shaken in the same cocktail shaker for 2 drinks! Any more than 2 drinks should be done in batches, with fresh ice.

Looking for a way to use up the rest of that pineapple juice? Our Dole Whip Mimosas are a brunch staple.

Made this? Let us know how it went in the comment section below!

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Yields: 1
Prep Time: 0 hours 5 mins
Total Time: 0 hours 8 mins
4 oz.

pineapple juice

2 oz.

dark rum

1 oz.

fresh-squeezed orange juice 

1 oz.

cream of coconut


freshly grated nutmeg

halved orange slice, for garnish

  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.
  2. Pour into a glass filled with ice and grate nutmeg on top. Garnish with orange slice and serve.

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Suzanne Clements

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