Painkiller

There are few pleasures in life greater than sipping on a level three painkiller under the palm trees…

If you've ever been fortunate enough to visit the British Virgin Islands, odds are you've had a Painkiller or seen one on a menu. The drink started at the Soggy Dollar Bar on beautiful White Bay Beach on the island of Jost Van Dyke. The Soggy Dollar Bar is named as such because there is no dock on White Bay and you have to swim from your vessel to shore, hence your dollars being soggy. There simply may not be a more enjoyable experience on the planet than swimming through the crystal-clear water to shore, walking up to the bar at Soggy Dollar and gulping one of these down. Here's the recipe so you can close your eyes and sip one at home, imagining White Bay Beach.

PAINKILLER 

• 2 oz Pusser's Rum (or 3 oz for Level Three!)

• 4 oz Pineapple Juice

• 1 oz Orange Juice

• 1 oz Cream of Coconut (we prefer Coco Lopez)

• Garnish: Freshly Grated Nutmeg (use the whole pods and a microplane for best results) ⁣

DIRECTIONS: 

• Shake all ingredients with ice until well-chilled, strain over fresh ice into a tiki mug or large rocks glass.

• Garnish with a cherry and slice of orange.

• Grate fresh nutmeg on top (this part is crucial). ⁣

PRO TIP:

• Serving this cocktail in a metal mug -- such as a Moscow Mule mug -- will make it super ice-cold and it'll be that much more refreshing and delicious.

MIX ONE UP ALONG WITH US! ⁣

From our kitchen to yours, cheers!