Creamy coconut, tangy pineapple and a warm layer of navy rum, all topped with a dusting of fresh nutmeg. It tastes like a richer, spicier cousin of the Piña Colada and was made to be drunk barefoot.
2 oz
navy-style dark rum traditionally Pusser'se.g. Pusser's · Lamb's · Wood's · Lemon Hart
4 oz
pineapple juice
1 oz
orange juice
1 oz
cream of coconut sweetened, such as Coco López
Garnish: Freshly grated nutmeg and pineapple wedge · Ice: Crushed ice
Painkiller
Creamy and tropical with pineapple, coconut and orange, backed by dark, spicy rum and aromatic nutmeg. Sweet, rich and deceptively easy to drink.
The Painkiller comes from the Soggy Dollar Bar at White Bay on Jost Van Dyke in the British Virgin Islands, where it was served in the 1970s. The bar got its name because there was no dock: sailors swam ashore and paid with wet banknotes. The drink is usually credited to Daphne Henderson, who ran the bar at the time.
Pusser's, the rum brand that revived the British Royal Navy's rum style, later adopted the Painkiller as its signature drink and trademarked the name, which is why many recipes specify Pusser's rum. The official recipe comes in different strengths depending on how much rum you use. Rich, creamy and fruity, it is often described as a darker, spicier relative of the Piña Colada.
At the Soggy Dollar Bar on Jost Van Dyke in the British Virgin Islands in the 1970s.
Traditionally Pusser's navy rum. Any full-bodied dark rum is a good substitute.
The Painkiller uses dark navy rum and adds orange juice and nutmeg; the Piña Colada uses white rum and is often blended.
The perfect sound
Barefoot on a British Virgin Islands beach bar deck.
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