Painkiller Cocktail Recipe – Rum, Coconut & Pineapple Paradise

Creamy, fruity, and unforgettable, the Painkiller is a tropical cocktail with roots in the British Virgin Islands. First created in the 1970s at the Soggy Dollar Bar, this island favorite blends Pusser’s Rum, pineapple juice, orange juice, and cream of coconut into a velvety, refreshing drink that’s topped with a dusting of nutmeg. While it shares similarities with the Piña Colada, the Painkiller is richer, spicier, and carries a stronger punch of rum. In this post, we’ll walk you through the original recipe, share tips on how to balance sweetness and creaminess, and show you how to recreate authentic island vibes in your own glass.

9/30/20251 min read

📖 Ingredients (1 serving):

2 oz Pusser’s Rum (or another strong navy-style rum)
4 oz pineapple juice
1 oz orange juice
1 oz cream of coconut (e.g., Coco López)
Ice (crushed preferred)

🍍 Garnish:

Freshly grated nutmeg (traditional)
Pineapple wedge
Orange slice

🛠️ Equipment Needed:

Cocktail shaker
Jigger or measuring tool
Hurricane glass or tiki mug

🍹 Instructions:

Fill your shaker with ice.
Add ingredients:
- 2 oz Pusser’s Rum
- 4 oz pineapple juice
- 1 oz orange juice
- 1 oz cream of coconut
Shake vigorously until frothy and well chilled.
Strain into a hurricane glass (or tiki mug) filled with crushed ice.
Garnish with freshly grated nutmeg on top, plus a pineapple wedge and/or orange slice for flair.

✨ Tips for the Perfect Painkiller:

Nutmeg is essential – it gives the Painkiller its signature aroma and flavor.
Pusser’s Rum is traditional, but any full-bodied, navy-style rum works well.
Balance is key – adjust cream of coconut for more or less sweetness and creaminess.
Serve with a straw to sip through the nutmeg-spiced foam.