What’s better than a twist on a classic tiki cocktail than adding MORE coconut as in this Painkiller Cocktail Recipe?
When summer rolls around and the warm evenings makes you feel like you are on a tropical island, you definitely need a cocktail that fully embraces the tropical vibe! What better way than a Tiki cocktail? We take classic tiki flavors like coconut, pineapple and rum and a little bit of inspiration from the classic Tiki cocktail, the Painkiller, to make a great tropical sipper, the Coconut Rum Painkiller!
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What about the Painkiller Cocktail?
The original Painkiller cocktail recipe is truly a tropical cocktail, hailing from the famous Soggy Dollar Bar in the British Virgin Islands. Bartender Daphne Henderson was working in the early 1970’s at the little bar overlooking White Bay. Customers had to swim up to the beach as there is no dock for their boats!
Looking for a way to cure what ailed her customers (apparently there is indeed trouble in paradise, maybe all that swimming to a bar and soggy money!) She came up with the Painkiller, a creamy, citrusy riff off of another coconut cocktail, the pina colada.
Coconut Rum Painkiller
The Painkiller is one of those great tiki cocktails that starts out with rum. Then and adds in a little pineapple juice, orange juice and rich coconut cream to make a smooth tangy cocktail that adds just a splash of sunshine to a cocktail glass that chases your blues away!
What is the history of the Painkiller?
The true original recipe isn’t truly known as Daphne Henderson didn’t share her exact proportions. One of her good friends and fellow bartenders decided that he had a version that was close enough. After winning a taste contest versus Daphne, he took his recipe on the road to try to earn some money from his new found fame.
He soon sold his recipe to Pusser’s Rum who soon trademarked the recipe. They did gave Daphnie Henderson the credit while letting the rest of us know a recipe!
What Ingredients are Needed for the Coconut Rum Painkiller?
- Allspice Dram
- Coconut Rum
- Dark Rum
- Pineapple Juice
- Orange Juice
For our version of the Painkiller cocktail recipe, the Coconut Rum Painkiller, we decided to embrace one of the tiki techniques. We layer two different types of rum into a single cocktail. Mixing two different types of rum gives a cocktail a more complex flavor and uses the different rums to bring the best of each style to the drink.
In the case of our Coconut Rum Painkiller, we combined the rich caramel flavors of a dark rum with an equal part coconut rum. AKA why this is the Coconut Rum Painkiller! This brings a tropical warmth to the cocktail.
What flavors did we use?
Of course a true Tiki drink like the Coconut Rum Painkiller needs another tropical flavor to support it. We wanted to stay true to the original Painkiller cocktail recipe we turned to fresh pineapple juice. Pineapple juice gives this cocktail a nice tangy flavor while adding a bit of sweetness and a bit of golden color to the drink.
If You Are Looking for More Rum Cocktails, Try These!
The original recipe calls for coconut cream, but since we had the coconut rum that bright the coconut flavor of the original with out the thickness that the coconut cream brought to the original!
Served over ice, the Coconut Rum Painkiller is one great cocktail to sip on a hot day!
Like this recipe? Try these below, too!
Other Painkiller Recipes
- Painkiller – Liquor.com
- The Painkiller – Go Go Go Gourmet
- Caribbean Rum Cocktail – Tasting Table
- Jamaican Painkiller – Dash of Evans
- Frozen Pineapple Painkiller – Meg is Well
Other Tiki Recipes
- Watermelon Mai Tai – Spoonabilities
- Frozen Whiski-Tiki Cocktail – Southern Kitchen
- Humuhumunukunukuapau’a Cocktail – Garden Cocktails
- Cinnamon Jungle Bird – The Boozy Ginger
- Holy Mole Bourbon – Greta’s Day
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The Coconut Rum Painkiller is the boozier version of the classic Painkiller.
Coconut Rum Painkiller
- 1.50 oz Coconut Rum
- 1.50 Dark Rum
- 1 Bar spoon of Allspice Dram
- .5 oz Orange Juice
- 3 oz Pineapple juice
Fill a shaker with ice.
Fill a glass with crushed ice
Add rum, pineapple juice, orange juice and allspice dram to the shaker.
Shake for 30 seconds.
Strain into glass.
Garnish with nutmeg.
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Amount Per Serving: Calories: 116Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 13gFiber: 0.2gSugar: 9.7gProtein: 0.4g
PIN THIS COCONUT RUM PAINKILLER RECIPE FOR LATER!
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