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Painkiller
The broadside firepower of navy rum balances sweet pineapple and coconut in what is an all too delicious Tiki-style libation
Albert Markiewicz
13th June at 08:18
I just calculated that if you mix equal parts of 40% ABV rum with 69% ABV rum, you get exactly to 54,5% ABV. Not sure if this repliates the flavour well, but if you want to try the cocktail and you don't have the navy rum in your bar, you can try this instead
28th September 2024 at 11:44
Tried with this recipe and it was really good
i. The Original Painkiller
1) 60ml orange juice
2) 30ml cream of coconut
3) 30ml pineapple juice
4) 30ml Smith & Cross
5) 30ml El Dorado
i. The Original Painkiller
1) 60ml orange juice
2) 30ml cream of coconut
3) 30ml pineapple juice
4) 30ml Smith & Cross
5) 30ml El Dorado
13th August 2024 at 23:51
A delicious tiki-style drink - pineapple forward, but also get some great flavor notes from the rum and coconut. OJ flavors are lost (to me, at least), but it is critical to diluting the pineapple a bit, and stretching the volume. I like a simple 4/2/1/1 (pineapple/rum/OJ/coconut cream) ratio, but this one is also very good.
23rd July 2024 at 18:24
Excelent and very different to a piña colada. The proportions, the orange juice, and, specially, Smith and Cross, make a great difference.
28th May 2023 at 10:21
I really liked this cocktail. I also really liked John's idea of an overproof floater, maybe he can call it the "Extra-strength Painkiller" :) Very simple to make and very refreshing.
11th July at 11:46
Or maybe just call it "The Morphine".
28th May 2023 at 13:29
I love both the idea and the name.
7th April 2023 at 11:41
Made this a couple of times before but this time took the tip below about adding an overproof rum float so added Goslings 151. It was not only fantastic but looked really good with the colour separation. We'll probably need a corpse reviver tomorrow with all the Easter partying we're doing.
1st September 2022 at 22:41
I have a theory about the Painkiller.
Given the limitations of the Soggy Dollar's island location in the 1970s, I am certain this drink was developed with standard bar ingredients of the time, including canned pineapple and orange juice.
Fresh juice is too sweet and lacks thrust. You need the acidic bite of the canned juice in order to cut through the sweet coconut. The acid is the tip of the marlin spike, to use a naval metaphor.
Try it both ways, I think you'll agree.
Given the limitations of the Soggy Dollar's island location in the 1970s, I am certain this drink was developed with standard bar ingredients of the time, including canned pineapple and orange juice.
Fresh juice is too sweet and lacks thrust. You need the acidic bite of the canned juice in order to cut through the sweet coconut. The acid is the tip of the marlin spike, to use a naval metaphor.
Try it both ways, I think you'll agree.
28th July 2023 at 20:07
Reading your followup comments, Chris and Brian (sorry I can't seem to reply directly) - I'm using Pusser's Navy rum, so maybe that's why the tangier storebought juice tastes right to me. Tried once with a Demerara and storebought and it was good, but something was missing. I like the punch of the Navy rum for this one. Thanks for your tips.
17th February 2023 at 14:00
@Brian Flanagan tried it again with freshly processed pineapple juice from the store (so not raw) and you maybe right regarding the rum. It may be more akin to using a Demerara rum instead of a true Navy Style rum. It worked for my wet palate, nevertheless.
5th February 2022 at 14:48
Love this drink! Bring on the pain!