The Painkiller Cocktail Recipe is a rich, tropical drink that soothes with every sip—hence the name. Originally crafted in the British Virgin Islands, this rum-based tiki drink is a smooth, fruity combination of pineapple, orange, cream of coconut, and dark rum, all dusted with nutmeg for a warm-spice finish. Sweet, creamy, and citrusy, it’s perfect for beach days, summer nights, or anytime you want to sip something that feels like a mini island getaway. Made famous by the Soggy Dollar Bar in the 1970s, the Painkiller continues to be one of the most beloved rum cocktails around.
Ingredients
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2 oz dark rum
-
4 oz pineapple juice
-
1 oz orange juice
-
1 oz cream of coconut
-
Ice cubes
-
Freshly grated nutmeg (for garnish)
-
Pineapple wedge (for garnish)
Preparation
Step 1: Chill your glass
Pop a hurricane glass or tiki glass in the freezer while you mix the drink. This helps keep the cocktail cold and creamy.
Step 2: Add all ingredients to shaker
In a cocktail shaker filled with ice, pour 2 oz dark rum, 4 oz pineapple juice, 1 oz orange juice, and 1 oz cream of coconut.
Step 3: Shake it up
Shake vigorously for about 15 seconds to chill and blend the creamy and citrusy layers into a smooth mixture.
Step 4: Pour over ice
Fill your chilled glass with fresh ice and strain the cocktail over it.
Step 5: Garnish and serve
Sprinkle freshly grated nutmeg over the top. Add a pineapple wedge on the rim and serve with a straw or stir stick.
Variation
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Frozen Painkiller: Blend all ingredients with a scoop of crushed ice for a slushy version
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Extra Strong: Use 2½ oz Pusser’s rum (the original) and reduce pineapple juice by ½ oz
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Creamy Coconut: Add ½ oz coconut milk or coconut cream for a richer texture
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Citrus Boost: Add a splash of lime juice to punch up the tartness
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Mocktail Version: Mix pineapple juice, orange juice, cream of coconut, and a splash of soda water
Cooking Note
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Dark rum is key—Pusser’s Rum is traditional, but any rich, aged rum will work
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Cream of coconut (like Coco Lopez) is different from coconut milk—it’s sweet and thick
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Shake well to fully emulsify the coconut cream and blend the drink evenly
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Always use fresh nutmeg if possible—it makes a big difference in aroma and flavor
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Use crushed or pebble ice if you want a beach-bar texture
Tips
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Pre-chill the ingredients for less dilution when shaking
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Garnish with tropical extras like an orange wheel, cherry, or cocktail umbrella
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Make a big batch and serve in a pitcher—just stir and pour over ice when ready
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Add a pinch of cinnamon to the nutmeg for a warm finish
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Pair with spicy or grilled dishes for the perfect flavor contrast
Prep Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes
Nutritional Information
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Calories: 290
-
Protein: 1g
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Fat: 4g
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Carbohydrates: 28g
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Sugar: 22g
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Sodium: 20mg
Note: May vary depending on the brand of coconut cream and juice used
FAQs
What’s the difference between a Piña Colada and a Painkiller?
A Piña Colada uses white rum and typically doesn’t have orange juice or nutmeg, while the Painkiller uses dark rum and has a spiced, citrusy twist.
Can I use white rum instead of dark rum?
You can, but dark rum gives the Painkiller its signature richness and depth. For authenticity, stick with dark.
Do I have to use fresh nutmeg?
Freshly grated nutmeg is best, but ground nutmeg works in a pinch. Just use it sparingly.
Can I make a pitcher of Painkillers?
Yes—multiply all ingredients by 4 or more. Mix and chill the batch, then pour over ice and garnish each glass.
Is the Painkiller cocktail strong?
Yes, especially with 2 oz or more of rum. It’s sweet and smooth but packs a boozy punch.
Conclusion
This Painkiller Cocktail Recipe is a tropical dream—sweet pineapple, tangy citrus, creamy coconut, and bold dark rum all coming together in one smooth, unforgettable sip. Whether you’re lounging in a hammock, hosting a tiki night, or just need a mental vacation, this cocktail delivers. Simple to mix and always impressive in the glass, it’s a classic that never goes out of style. One sip, and the name makes perfect sense—this is tropical therapy in a glass.
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Painkiller Cocktail Recipe
- Total Time: 5 min
Ingredients
Ingredients
-
2 oz dark rum
-
4 oz pineapple juice
-
1 oz orange juice
-
1 oz cream of coconut
-
Ice cubes
-
Freshly grated nutmeg (for garnish)
-
Pineapple wedge (for garnish)
Instructions
Step 1: Chill your glass
Pop a hurricane glass or tiki glass in the freezer while you mix the drink. This helps keep the cocktail cold and creamy.
Step 2: Add all ingredients to shaker
In a cocktail shaker filled with ice, pour 2 oz dark rum, 4 oz pineapple juice, 1 oz orange juice, and 1 oz cream of coconut.
Step 3: Shake it up
Shake vigorously for about 15 seconds to chill and blend the creamy and citrusy layers into a smooth mixture.
Step 4: Pour over ice
Fill your chilled glass with fresh ice and strain the cocktail over it.
Step 5: Garnish and serve
Sprinkle freshly grated nutmeg over the top. Add a pineapple wedge on the rim and serve with a straw or stir stick.
Notes
-
Dark rum is key—Pusser’s Rum is traditional, but any rich, aged rum will work
-
Cream of coconut (like Coco Lopez) is different from coconut milk—it’s sweet and thick
-
Shake well to fully emulsify the coconut cream and blend the drink evenly
-
Always use fresh nutmeg if possible—it makes a big difference in aroma and flavor
-
Use crushed or pebble ice if you want a beach-bar texture
- Prep Time: 5 min
- Cook Time: 0 min
Nutrition
- Calories: 290
- Sugar: 22g
- Sodium: 20 mg
- Fat: 4g
- Carbohydrates: 28g
- Protein: 1g