How to Make a Caribbean Painkiller
You know that breezy, balmy, carefree feeling you get when you think of the Caribbean?
Wouldn’t it be amazing if that essence could be captured in a frothy, icy, rum-soaked cocktail?
Do you see where I’m going with this?
Brian and I were first introduced to the Painkiller at its birthplace, The Soggy Dollar Bar, a small beachside watering hole on Jost Van Dyke. The bar is aptly named because you have to swim ashore in order to reach it, hence soggy dollars.
The Painkiller is their signature drink and oh em gee it’s delicious. Literally vacation in a glass.
While we could never even dream of recreating the original Painkiller, I think our version comes pretty close. Pro tip: it’s all about the cocktail shaker.
Here’s how to make ‘em.
· Orange Juice
· Pineapple Juice
· Mango Juice (optional)
· You can also try our personal favorite (it’s also a little shortcut): Mango, Orange, Peach juice from Trader Joe’s.
· Rum (we recommend Mount Gay Black Barrel Rum)
· Cream of Coconut
· Cocktail Shaker
Mix It Up
Pour two shots of rum (or more if you’re feeling frisky), four shots of TJ’s Mango, Orange Peach Juice (or three shots Pineapple Juice, one shot OJ and a splash of Mango), and two scoops of Cream of Coconut over ice in your cocktail shaker.
Shake it like a Polaroid picture. The drink should turn a creamy latte color.
Pour out over ice.
Sprinkle nutmeg on top.
Drink up (responsibly)!