Painkiller

Yesterday, while making a batch of of chicken kebabs for dinner, I accidentally cut my finger open with a knife. Luckily, we live only a few blocks from the hospital, and they patched me up quickly. With my injury, I thought this would be the perfect time have a Painkiller cocktail. It's a tropical delight, combining rum with fruit juices for a sweet, satisfying drink. Shaking it up gives it a nice froth, which is then topped with aromatic nutmeg. The Painkiller is not a challenging drink, but it's undeniably delicious, and is perfect porch sipping on a hot day. Even Ariel, who's not much of a rum drinker, gave this one the seal of approval.

Unlike the other cocktails I've posted recently, the Painkiller is a drink with a well-known origin. It was first created at the Soggy Dollar Bar in the British Virgin Islands. It has since become associated with Pusser's rum. According to their website, the founder of Pusser's was a fan of the drink, and developed his own recipe. The name "Painkiller" later became a registered trademark of the company. Pusser's has gotten some bad press for litigation surrounding the trademark, but it doesn't bother me too much. Pusser's is a great rum with a great story. After the Royal Navy discontinued its rum ration in 1970, Pusser's obtained permission to recreate the navy's rum as a commercial product. It's also the only Demerara (Guyanese) rum I've been able to find in South Dakota. 

Although it's delicious, the Painkiller isn't necessarily the best showcase for the rich flavor of this particular rum. The fruit flavors definitely dominate here, with the Pusser's slipping into the background. Ratios could certainly be played with to highlight the rum more. One interesting ingredient appears here that I haven't used before: Coco López cream of coconut. It is basically a sweetened coconut milk. Right out of the can, it's somewhat translucent, but thickens and becomes an opaque white in the refrigerator. I found it at Walmart. If unavailable, it's possible to make a facsimile with coconut milk and simple syrup. The orange juice is fresh squeezed, but I used canned pineapple juice. The official Pusser's recipe uses 4 oz. of pineapple juice, but I reduce it to 3 oz. to conveniently make 2 cocktails from a 6 oz. can. 

Ingredients

• 1 oz. cream of coconut (Coco López)
• 1 oz. orange juice (fresh squeezed if available)
• 3 oz. pineapple juice (about half a 6 oz. can)
• 2 oz. Pusser's rum
• Ice
• Garnish: nutmeg, orange slice

Equipment

• Cocktail shaker
• Double old fashioned glass or Collins glass

Instructions

Fill glass about 2/3 full with ice cubes. Combine cream of coconut, orange juice, pineapple juice, and rum in cocktail shaker. Add ice, seal, and shake until cold. Strain into the glass. Garnish with nutmeg and an orange slice. If the drink separates in the glass, just give it a quick stir.