What I’m Drinking: The Painkiller
A little lesser-known than some of it’s more famous tropical tiki siblings, the rummy Painkiller is an early-summer, mid-summer, and late-summer treat (though honestly, why not bring summer into any day by having this year round? I can’t conjure up a single reason). I once wrote “old pirates say this was first mixed using Pusser’s rum by Daphne Henderson (owner and bartender) at the six-seat Soggy Dollar Bar at White Bay, British Virgin Islands in the 1970s” and still believe that to be the historical case. I used to love the Painkiller at Seattle’s much-missed No Bones Beach Club (you can see me on Seattle’s King 5 talking about it and other Seattle tiki treats if so inspired), and currently love the one at the bubbly Baker’s up this way, but I also like to sail my own ship once in a while, high winds be damned, and you should tack the same direction. Because the Painkiller isn’t tough to make, and will leave you singing sea shanties in a superior manner – which is how every day should end, right? If you’ve never had a Painkiller, it’s a near cousin to the Pina Colada (if only Rupert Holmes would have sung about a Painkiller, we might be having a different conversation), meaning it’s coconutty, creamy, fruity, strong, and lush, with a dark rum base. Historically (see: above) it should be Pusser’s rum, but I am currently, sadly, Pusser’s deficient, and so went with Ron Abuelo 12-year old dark rum and it was yummy. Sometimes to relieve the pain you have to do what you have to do! So, get tropical y’all.
The Painkiller
Ice cubes
2 ounces Ron Abuelo 12-year old dark rum (or Pusser’s, if you got it)
4 ounces pineapple juice
1 ounce orange juice
1 ounce cream of coconut (I used Coco Lopez)
Freshly grated nutmeg, for garnish
Crushed or cracked ice
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, juices, and cream of coconut. Shake really well.
2. Fill a highball glass or comparable glass three-quarters up with cracked or crushed ice. If you happen to have a Lewis bag (and I hope you do!), now’s a good time to use it!
3. Strain the drink into the glass. Garnish with fresh nutmeg. You could also garnish with an orange slice and a cherry (both or one or the other, you might see). I wasn’t feeling the fruit salad, so left them off, this time!
