Friday, March 18, 2016


You can't have a Caribbean meal without a Caribbean cocktail. One of my absolute favorites is the Painkiller. It originates on the island of Jost Van Dyke in the British Virgin Islands, and was made famous at the Soggy Dollar Bar on White Bay.

It's traditional served on the rocks, and features pineapple juice, dark rum, orange juice, and cream of coconut. Freshly grated nutmeg is the final touch. I used nutmeg purchased from Grenada on my recent Southern Caribbean Cruise on the Disney Wonder.

I actually made a pitcher of Painkillers instead of shaking individual drinks. It's easy to multiply the recipe by your chosen number of drinks. Just be sure to stir vigorously, and also stir again if the mixture sits for any period of time, because it will separate.

This is quite possibly my favorite tropical cocktail! It features all my favorite things, and it's so simple to make, no blender required.

Makes 1 cocktail

4 ounces pineapple juice
2 ounces dark rum
1 ounce orange juice
1 ounce cream of coconut, such a Coco Lopez
Freshly grated nutmeg

In a cocktail shaker combine pineapple juice, rum, orange juice, coconut cream over ice. Shake for about 10 seconds and strain into a glass filled about halfway with ice. Top with freshly grated nutmeg. Serve immediately.

Alternatively, to make a pitcher of painkillers, multiply quantities by however many drinks you plan to make* and stir together in a pitcher. You may refrigerate the pitcher for several hours, but you will need to stir it before serving as it will separate. Serve over ice.

*I managed to make a total of 10 cocktails out of 1 (15-ounce) can of cream of coconut (although you'd think it would yield 15, I measured out about 10 fluid ounces in my measuring cup).


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