So once you locate your favorite rum to use, mix yourself up a Painkiller and appreciate its mellow, creamy perfection. If you change much else about the Painkiller, you’re either backsliding into Pina Colada purgatory or bringing enough acidity to the table to make it more of a “Tiki-style” drink. Add in the rum pineapple juice and orange juice and you have a drink that contains: 290 calories and 29 grams of sugar according to Spark People. One ounce of cream of coconut is 129 calories. The most logical direction to go with this is to swap in a Jamaican-style rum, which can approximate the body of the Pusser’s rum, while also adding fruity esters and (often) a higher proof. An original Painkiller is made of the following ingredients: Dark rum. As such, most people who look at the Painkiller cocktail recipe will instantly recognize it as a “Pina Colada for grown-ups.” The addition of orange juice, fresh nutmeg, and rum with a sense of place truly set it apart as superior to its more mainstream cousin.įor most people, the first way they start “riffing” on a Painkiller is to experiment with a different style of rum. In a cocktail shaker, add ice, rum, pineapple juice, cream of coconut, and orange juice. For a drink that’s meant to embody the spirit of summer or of the Caribbean, there’s not a lot of light, bright notes to be found. Most Pina Colada recipes are pretty straight-forward: equal parts cheap rum, pineapple juice, and cream of coconut, maybe some fresh pineapple for body – blended. Variations on the Painkiller cocktail depend quite a lot on how you feel about Pina Coladas and whether or not you subscribe to Pussers Ltd.’s claim that the cocktail must use their rum. ice, 2 ounces Pusser's Navy Rum, 4 ounces pineapple juice, 1 ounce orange juice, 1 ounce cream of coconut. Pusser’s, on the other hand, is a much heavier Guyanese-style rum with a great deal of body and a sweet, earthy flavor, reminiscent of the Demerara sugar from the river valley where it is produced. Add rum, pineapple juice, orange juice, and cream of coconut to a cocktail shaker with ice and shake vigorously for 15 seconds. But the Painkiller cocktail uses a whole other category of this liquor: aged rum or golden rum Aging rum for a. Interestingly, this cocktail was originally made using Cruzan Rum from the nearby American Virgin Islands, which is light in body and character. Many rum cocktails use white rum or dark rum. We prefer to freshly grate ours to preserve texture and aromas, but pre-grated works too. The company then went on to enforce this trademark against a bar in New York City, drawing the ire of bartenders. Myer’s or another dark rum will do if you can’t find Pusser’s. filed a trademark for both the drink’s name and its formulation, functionally branding it as the brand’s signature cocktail. The original Painkiller recipe was created in the 1970s at the Soggy Dollar Bar at White Bay on the island of Jost Van Dyke in the British Virgin Islands (pictured below). The cocktail sets itself apart from its slightly flabby and over-sweet cousin with the addition of fresh orange juice, and the fragrant punch of fresh grated nutmeg. Our Aromatic bitters add additional depth and spice to the rum, and a bit of apple cider vinegar adds just enough acidic balance without making the drink taste vinegary.The Painkiller cocktail is similar to a Pina Colada, featuring tropical flavors of coconut and pineapple. We’ve made a couple of minor additions to the classic recipe because we just can’t help but tweak things. Pineapple juice is one of sweeter parts of the cocktail, so for a less sweet taste, reduce the amount. If you aren’t measuring exact amounts, then make it 4x the amount of orange juice. Measure out 4 oz (120 ml) of pineapple juice. But add the rum-in this case, we like Ritual Zero Proof Rum Alternative-and now you’ve got a fruity yet satisfying cocktail, just like the original. Pour the pineapple juice into the mixing container. Without rum, it’s just a sweet mess of fruit juices and coconut cream. This juicy, vacation-vibes concoction was created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands. With the availability of non-alcoholic rums today, though, these classic cocktails can be made the same way, with that satisfying “bite”, the complex flavors of rum, and none of the booze. But no matter how much you dress it up, pineapple and orange juice together doesn’t exactly scream “adult libation”. Historically, Tiki drinks have been an easy, if not entirely satisfying, style of “mocktail” for bars and restaurants because they’re packed with tropical juices and fancy garnishes.
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