History & Heritage
“Daphne Henderson began serving the Painkiller at the Soggy Dollar Bar on Jost Van Dyke in the 1970s, blending Pusser's rum with pineapple, orange, and cream of coconut for beachgoers who swam ashore with wet cash. Pusser's later trademarked the name, sparking controversy when they sued a New York bar over its use and igniting a bartender boycott. Despite the dispute, the drink endures as a relaxed cousin of the Piña Colada and a symbol of island escapism.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Add all ingredients to a shaker filled with ice
Shake vigorously for 15 seconds
Strain into a hurricane glass filled with crushed ice
Garnish with pineapple wedge and freshly grated nutmeg
Glassware
Served over crushed ice in a hurricane glass
Garnish
Fresh pineapple wedge
Freshly grated nutmeg
Master's Tips
Professional insights to elevate your craft
Use freshly grated nutmeg for the signature aroma
Shake hard to fully emulsify the cream of coconut
Crushed ice keeps the drink frosty and dilutes slowly
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
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Sour
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Bitter
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Strong
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Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Painkiller.
Painkiller No. 3
Upping the rum to 3 oz for extra punch
Changes
Citrus Kick
Adds a squeeze of lime juice for brighter acidity
Changes
PKNY
New York tiki bar riff using a blend of rums and house coconut cream.
Changes
Passionfruit Painkiller
Includes passionfruit puree for extra tropical tang.
Changes
Fat-Washed Painkiller
Uses coconut oil–washed rum for a richer texture.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Jungle Bird
Malaysia's 1970s tiki gift: blackstrap rum, Campari, pineapple and lime shaken into a bittersweet tropical sipper.
Fruit Punch
A sweet blend of tropical juices topped with soda.
Zombie
Don the Beachcomber's infamous blend of rums, citrus, and spice that launched the tiki craze—tropical, potent, and theatrical.