Painkiller Cocktail

 Make the classic Painkiller cocktail at home—dark rum, pineapple, orange, and coconut—creamy, frothy, and beachy in minutes. Perfect for relaxed summer vibes.

Tools You’ll Need

• Cocktail shaker (or a sealed jar)
• Jigger or measuring cup
• Hawthorne or fine strainer
• Highball, rocks, or tiki glass
• Hand grater or microplane (for nutmeg)
• Ice

Ingredients (1 serving)

• 2 oz dark rum
• 4 oz pineapple juice
• 1 oz orange juice
• 1 oz cream of coconut (well shaken/stirred)
• Ice cubes
• Freshly grated nutmeg, for garnish
• Pineapple wedge, for garnish

Tip: Cream of coconut separates in the can—stir or shake until perfectly smooth before measuring.

Step-by-Step Instructions

1. Chill and prep: Fill your serving glass with ice to chill it while you build the drink.
2. Load the shaker: Add fresh ice to the shaker, then pour in dark rum, pineapple juice, orange juice, and cream of coconut.
3. Shake hard: Shake vigorously for 10–15 seconds until the shaker is frosty and the mixture turns creamy and airy.
4. Strain and serve: Discard the ice from the glass. Strain the cocktail over fresh ice.
5. Garnish: Grate nutmeg lightly over the top and add a pineapple wedge.
6. Enjoy: Sip and unwind—smooth, sweet, and a little spicy from the nutmeg.

Pro Tips for a Perfect Texture & Flavor

• Emulsify for creaminess: A firm shake aerates the coconut and juices, creating that signature velvety foam.
• Use quality juice: Fresh or not-from-concentrate pineapple and orange juice keep flavors bright, not cloying.
• Balance sweetness: If your cream of coconut is very sweet, start with ¾ oz, taste, then add the remaining ¼ oz if needed.
• Nutmeg restraint: A light grate is enough—too much can overpower the bouquet.
• Rum matters: Dark or navy-style rum brings caramel and molasses notes that stand up to coconut.

Variations & Make-It-Your-Way

• Extra-rich Painkiller: Add ½ oz more cream of coconut for a dessert-like finish.
• Citrus-forward: Increase orange juice to 1½ oz and reduce pineapple to 3½ oz for a brisker profile.
• Lighter version: Use 1½ oz rum and ¾ oz cream of coconut; top with a splash of chilled soda water for lift.
• Spiced riff: Use spiced rum or add 2 dashes of aromatic bitters for warmth and complexity.
• Frozen Painkiller: Blend all ingredients with a cup of crushed ice until slushy; garnish as usual.

Storage & Make-Ahead

• Batch the mix (without ice): Combine pineapple juice, orange juice, and cream of coconut in a sealed bottle and refrigerate for up to 2 days. Shake well before using (the coconut will settle). Add rum and ice per serving at the moment of mixing for best texture.
• Leftover cocktail: If you must store a prepared cocktail, keep it covered in the fridge for up to 12 hours and re-shake with ice before serving. Flavor stays good, but foam will be less pronounced.
• Do not freeze the mixed drink—dairy-like coconut components can split.

Nutrition (Approx. per serving)

• Calories: ~330
• Carbohydrates: ~35 g (Sugars ~30 g)
• Fat: ~6 g (Saturated ~5 g)
• Protein: ~1 g
• Sodium: ~10 mg
  Values are estimates and vary with brands and exact measures.

Time & Yield

• Prep time: 5 minutes
• Shake time: 10–15 seconds
• Total time: ~5 minutes
• Yield: 1 cocktail
• Difficulty: Easy

Frequently Asked Questions

Can I substitute cream of coconut with coconut cream or coconut milk?
Cream of coconut is sweetened and formulated to mix smoothly. Coconut cream or milk won’t deliver the same sweetness or texture. If you substitute, add simple syrup to taste and shake extra hard.

What’s the best rum for a Painkiller cocktail?
Choose a flavorful dark or navy-style rum with molasses and toffee notes. Avoid very light rums—they get lost against the coconut and pineapple.

Why is my drink separating?
Insufficient shaking or cold ingredients can cause separation. Shake vigorously with plenty of ice to emulsify the coconut, and serve immediately over fresh ice.

Is fresh nutmeg necessary?
Pre-ground works in a pinch, but freshly grated nutmeg is brighter and more aromatic—worth the tiny extra effort.

How do I make it less sweet?
Reduce cream of coconut to ¾ oz, use unsweetened juices, and add a squeeze of lime for acidity if you like a drier finish.