Caribbean Painkiller Cocktail with Pineapple, Coconut and Nutmeg

Fill a cocktail shaker with ice and add the rum, pineapple juice, cream of coconut and orange juice.

Serves 2

Ingredients

• 4 oz dark rum
• 4 oz pineapple juice
• 1 oz cream of coconut
• 1 oz fresh orange juice
• Crushed ice
• Fresh nutmeg, for grating
• Pineapple wedges, for garnish
• Orange slices, for garnish

Instructions

1. Fill a cocktail shaker with ice and add the rum, pineapple juice, cream of coconut and orange juice.
2. Shake vigorously for 15–20 seconds until the outside of the shaker frosts over.
3. Fill two tumblers with crushed ice.
4. Strain the mixture over the fresh ice, dividing it evenly between the glasses.
5. Grate a generous dusting of fresh nutmeg over the top of each — this aromatic finish is essential.
6. Garnish each glass with a pineapple wedge and an orange slice, and serve with a straw.
7. The Painkiller was born at the Soggy Dollar Bar on Jost Van Dyke in the British Virgin Islands, so named because thirsty sailors had to swim ashore and pay with soggy dollars. Rich with coconut cream and pineapple and crowned with that signature grating of nutmeg, it is the quintessential Caribbean beach cocktail — a tropical, creamy sipper meant to be enjoyed slowly with sand between your toes. Please enjoy responsibly.

Nutrition (estimated, per serving)

• Calories: 310 kcal
• Protein: 1g
• Fat: 5g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 24g
• Sodium: 25mg