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It’s Sunday which, for many people, is a day to relax and chill. Perhaps you’re in the islands, as we are, or maybe you’re just wishing that you were. Regardless of your location, if a cocktail will help you to get in the spirit, try one that is super popular down here: The Painkiller.

Although a staple at the Soggy Dollar Bar on Jost Van Dyke, BVI, the Painkiller is served all over. The name Painkiller is actually trademarked by the Pusser’s Rum company, and according to them, if it’s not made with their rum, it’s not a Painkiller! The ingredients are simple but the rum you choose, and the ratios you mix of the rest of the ingredients, will affect the finished product.

The ingredients are as follows:

  • Dark Rum
  • Pineapple Juice
  • Orange Juice
  • Coconut Cream (not coconut milk)
  • Nutmeg

According the wikipedia, the drink is made as follows:

The Painkiller is a blend of Pusser’s Rum with 4 parts pineapple juice, 1 part cream of coconut and 1 part orange juice, well shaken and served over the rocks with a generous amount of fresh nutmeg on top. It may be made with either two, three or four ounces of Pusser’s dark rum.

One day, while hanging out in another popular Jost Van Dyke establishment, Rebecca and I happened to witness the bartender preparing the drink mixture (it’s always pre-made and served out of a jug so you never actually see how they mix the juice and coconut cream). That bartender mixed the juice 50/50, and when I commented on her recipe, she sternly said, “You didn’t see that!” There were no other guests present so no one else was privy to her secret, and we never told. We did, however, start making our Painkillers her way from that point forward (this was long before our charter boat days).

Additionally, whenever possible, we always mixed our Painkillers in a blender, with ice, making them “frozen.” “What?,” purists might say, “You can’t do that!” Well, we do, and we always conducted a poll after serving the drinks on our boat. 100% of the people that we quizzed told us that they preferred our version. So, before you judge, try it and see, and let us know your thoughts.

By the way, for those avoiding alcohol, mix up a batch of virgin Painkillers. They are super tasty too!

Grenadian Clarke’s Court Rum


  1. Will have to give your way a shot. We put many of those away during our week down there.

  2. As one that has tried, not one, but several of your Painkillers. Spot on. And blending gives them a creamy texture… I’ll have another please!

  3. We always used 3:1:1 instead of 4, and used the blender too.

    It is tough to get the creme de cocoa to sty blended otherwise.

    We can blend a batch of virgin mix in advance and put it in the fridge, then you can spike it to strength and just shake it up.

  4. I’ll have to try the Virgin version, although, since there’s no rum, I suppose they can’t be called Painkillers. Asprin, maybe?

  5. We always make them using the 4-3-2-1 principle:

    4 oz. pineapple
    3 oz. dark rum
    2 oz. orange juice
    1 oz. Coco Lopez
    + grated nutmeg.

    Blending froths up the pineapple, with some help from the coconut cream.

  6. Oh yeah, serve over ice!

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