Pusser’s Painkiller

Name: Pusser’s Painkiller
Yield: 1 cocktail
Cuisine: Tiki
Ingredients: 2 oz Pusser’s rum (or any dark navy rum); 4 oz pineapple juice; 1 oz fresh orange juice; 1 oz cream of coconut ([Coco López](/library/coco-lopez)); Freshly grated nutmeg (essential); Orange slice & cherry (garnish)

tropical coconut citrus

Born in the British Virgin Islands, perfected at the Soggy Dollar Bar—a beach bar you can only reach by swimming. Pusser’s rum, pineapple, orange, and coconut cream. Grated nutmeg on top. That’s it.

The Pusser’s Painkiller shown two ways—the canonical tall Collins glass on the left and the navy-blue Pusser’s ceramic mug on the right, both packed with crushed ice, dusted with fresh-grated nutmeg, and garnished with an orange wheel and a brandied cherry, in the dim Forbidden Altar bar

The History

Created at the Soggy Dollar Bar on Jost Van Dyke in the BVI—named because patrons had to swim ashore and pay with wet money. Pusser’s Rum later trademarked the recipe.

Servings

Ingredients

2 oz Pusser’s rum (or any dark navy rum)
4 oz pineapple juice
1 oz fresh orange juice
1 oz cream of coconut (Coco López)
Freshly grated nutmeg (essential)
Orange slice & cherry (garnish)

Directions

Combine rum, pineapple juice, orange juice, and cream of coconut in a shaker.

Shake vigorously.

Pour into a large glass packed with ice.

Grate fresh nutmeg generously over the top.

Garnish with an orange slice and cherry.