Most Pina Colada recipes are pretty straight-forward: equal parts cheap rum, pineapple juice, and cream of coconut, maybe some fresh pineapple for body – blended. Variations on the Painkiller cocktail depend quite a lot on how you feel about Pina Coladas and whether or not you subscribe to Pussers Ltd.’s claim that the cocktail must use their rum. Pusser’s, on the other hand, is a much heavier Guyanese-style rum with a great deal of body and a sweet, earthy flavor, reminiscent of the Demerara sugar from the river valley where it is produced. Interestingly, this cocktail was originally made using Cruzan Rum from the nearby American Virgin Islands, which is light in body and character. The company then went on to enforce this trademark against a bar in New York City, drawing the ire of bartenders.

filed a trademark for both the drink’s name and its formulation, functionally branding it as the brand’s signature cocktail. The original Painkiller recipe was created in the 1970s at the Soggy Dollar Bar at White Bay on the island of Jost Van Dyke in the British Virgin Islands (pictured below). The cocktail sets itself apart from its slightly flabby and over-sweet cousin with the addition of fresh orange juice, and the fragrant punch of fresh grated nutmeg. 4 parts pineapple juice, 2 parts rum, and 1 part each of orange juice and coconut cream.The Painkiller cocktail is similar to a Pina Colada, featuring tropical flavors of coconut and pineapple. As long as you are keeping the ratio to 4-2-1-1 you will have the perfect Painkiller. This drink is perfect for parties, barbecues, or luaus because it's so easy to make in a large batch. Garnish with freshly grated nutmeg and either a slice of pineapple or a pineapple leaf.Strain into a glass of crushed or pebble ice.Add pineapple juice, rum, orange juice and coconut cream and shake until well chilled.You'll want to use standard larger ice cubes for this even if you are using pebble ice for your finished drink. I recommend stopping by Total Wine and More as they have an amazing selection of rums, including Pusser's and a variety or Caribbean rums. You will be disappointed and also miss out on something magical flavor-wise. Note on Rum: Please, do not go to the grocery store and grab a bottle of Bacardi for this drink. Cream of Coconut - I use Coco Real Cream of Coconut for all of my coconut cocktails.Orange - fresh squeezed or store bought are both fine.Pineapple - pineapple juice is actually the main ingredient so use a good fresh pineapple juice brand.Rum - Pusser's Rum (as they trademarked the recipe) or any Navy Strength rum will do! I do recommend trying it with Pusser's however because the flavor profiles of different rums make a HUGE difference in tiki drinks.The ingredients are incredibly easy to find and you only need one type of alcohol, which is rare in tiki drinks! If you enjoy my Coconut Margaritas, ChiChi's, or Pina Colada's will really enjoy trying a Pain Killer! This drink is one of my favorites and I know it will soon be one of yours too. On the Trader Sam's menu it's referred to as the 'Tiki Tiki Tiki Tiki Tiki Rum' if you ever get the chance to order it. In fact you can find Disney's version of this cocktail at Trader Sam's, the tiki bar and restaurant at the Disneyland Hotel. Today you can find a version of this drink on most tiki bar menus, occasionally under different names, but always just as delicious. Originating at the Soggy Dollar Bar in the Caribbean in the 70's and later being trademarked by Pusser's Rum, this cocktail has interesting history and even a bit of scandal surrounding it. This creamy pineapple, coconut and orange, rum cocktail is a tiki legend! Navy strength rum packs a punch and the garnish of freshly grated nutmeg adds an unexpected warmth and complexity to an otherwise simple cocktail.