Painkiller

Recipe courtesy of Ben Clemons

One of the newest members of the tiki family, the Painkiller was originally invented at the Soggy Dollar Bar in the British Virgin Islands. Quickly rising in popularity, this cocktail is one of the few tiki drinks to actually incorporate coconut, giving it that real toes-in-the-sand beachiness that you might not find in it's more metropolitan cousins.

An important aspect of the painkiller is the rum used to make it. A Navy-Strength rum is imperative to the original recipe. Navy-Strength rum is generally bottled at cask strength, or at a higher proof than most rums. The name comes from British sailors who, while conquering and pillaging the Caribbean, were given a daily allotment of rum. The sailors tested the rum to see if it had been watered down by lighting it on fire and seeing if it would burn. This was the proof they needed and is also the origin of the term proof in relation to alcohol. 

Equipment:

Cocktail shaker

Ingredients:

2 oz Navy-Strength Dark Rum (Pusser's or Smith & Cross)
.75 oz pineapple juice
.75 oz orange juice
.5 oz cream of coconut
freshly grated nutmeg
pineapple leaf for garnish

Method:

In cocktail shaker with ice, combine rum, pineapple juice, orange juice, and cream of coconut. Shake vigorously and strain into glass filled with fresh ice. Top with nutmeg and garnish with pineapple leaf.