Painkiller cocktail
The Painkiller is a tropical rum classic from the British Virgin Islands, made with navy rum, pineapple juice, orange juice, and cream of coconut. Served tall over ice with a dusting of nutmeg, it’s creamy, fruity, and indulgent – like a richer cousin of the Piña Colada.
Originally created at the Soggy Dollar Bar in the 1970s, it remains one of the Caribbean’s most iconic cocktails.
- Prep Time:
- Total Time:
- Type: Cocktail
- Units: 2
Equipment
- hurricane glass
Ingredients
- 50 ml Pusser’s Navy Rum (Or another dark/navy rum)
- 25 ml Pineapple juice (Fresh)
- 25 ml Orange juice (Fresh)
- 25 ml Cream of coconut
- Grated Nutmeg
- Pineapple wedge or orange slice
Instructions
- Add navy rum, pineapple juice, orange juice, and cream of coconut to a shaker with ice
- Shake well until smooth and chilled
- Strain into a tall glass filled with ice
- Garnish with grated nutmeg and a pineapple wedge
FAQ
Which rum works best in a Painkiller?
A true Painkiller is made with Pusser’s Navy Rum, which gives it a deep, rich character. Other dark or navy-style rums can work, but the official recipe is closely tied to Pusser’s, just as the Dark ’n’ Stormy is linked to Gosling’s rum.
How strong is a Painkiller?
A typical serve (50ml navy rum at 40% ABV, plus pineapple juice, orange juice, and cream of coconut) comes to about 2 alcohol units – similar to a Piña Colada but richer and heavier in flavour.
How does it taste compared to other tiki-style cocktails?
The Painkiller is creamier than the fruity Mai Tai and more tropical than the ginger-spiced Añejo Highball. Its balance of coconut, citrus, and pineapple makes it indulgent yet refreshing.
What’s the best garnish for a Painkiller?
Where did the Painkiller come from?
It was created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands, where guests would swim ashore with no money in their pockets. The rich, tropical mix became the bar’s signature serve.