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This rum cocktail riff on the Piña Colada is as strong as you need it to be.Paradise is living close enough to a tropical-themed bar that keeps a frozen margarita machine whirring in the back to dispense quick hits of Painkiller. A dusting of nutmeg across the top is a nice final flourish, but extra credit for stylistic flair—pineapple fronds, orange slices, flaming tiki torches, whatever.
The authenticity of this claim is asserted by Edward Hamilton’s The Complete Guide to Rum — as it points to the Soggy Dollar Bar in the ’70s. Pusser's is the company that owns the trademark, and the maker of Pusser's Royal Navy rum for the official Painkiller, which follows a slightly different recipe. A classic Piña Colada is made with pineapple juice, coconut cream, and light rum. You may be able to find more information about this and similar content at piano.io Whisk together coconut milk, remaining 1/3 cup of the sugar, 1/2 cup of the toasted coconut, orange peel, and cinnamon sticks in a saucepan and bring to a simmer over medium-high heat, about 5 minutes.
oz.
The orange juice adds a tangy sweetness which works beautifully with the coconut and the pineapple. Sarah Rense is the Associate Lifestyle Editor at Esquire, where she covers tech, food, drink, home, and more. The traditional recipe calls for Pusser’s Rum, but use what you prefer.
With four ingredients, none of them the least bit subtle, the Painkiller cocktail is all about balance—bright, citric tang and sweet, complex rum layered over a base of creamy coconut. The Pain killer is considered by some as a glorified Piña Colada. The Painkiller is little more than a Piña Colada and then some, so start there. The differences between the recipes for the Painkiller and the Piña Colada may appear to be slight, but the flavor difference is tremendous.
We may earn a commission from these links. Freeze until fully frozen, at least 3 1/2 hours. Pain, killed. The Painkiller has the addition of orange juice and is served over ice, so as not to dilute, and is also topped with grated nutmeg. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. 2 1/2 At least, until the glass is drained.The Painkiller is actually a trademarked cocktail, known as the "official cocktail of the British Virgin Islands," from whence it came in the early 1970s.
Combine pineapple mixture, orange juice, remaining 1/4 cup of the rum, and 1 to 2 tablespoons of the sugar (depening on how sweet you want the mixture). The other major difference here of course, is the RUM. For one thing, you don’t need a blender to make the Painkiller and that alone is a good reason to get excited about making these. 1/3 cup plus 2 tablespoons unrefined cane sugar divided4 oranges peel removed in one long strip with a vegetable peeler (avoiding the white pith)Process pineapple in a blender then push through a fine mesh seive so you remove most of the pulp (this should yield about 1 cup of pineapple juice). Once the mixture is cool, remove the cinnamon stick, (grated nutmeg gets lost so cinnamon sticks are a great alternative) and orange zest, and add the remaining 1/4 cup of rum to the coconut milk mix.Once the pineapple-orange layer is frozen fill the popsicle molds the rest of the way with the coconut mixture (toasted coconut, coconut milk, and all). Garnish the top of the popsicle mold (which is actually the bottom of the popsicle once it's unmolded) with some more toasted coconut. It’s simple to make and is an easier, lower maintenance version of the Pina Colada- but no blender required! Many consider the Painkiller a better drink than the Piña Colada, and for several reasons, they are probably right. It is blended in a blender with ice to create a slushy frozen drink or heavily shaken with ice. Use fresh juice when you can. The original Painkiller was created in the 1970s by Daphne Henderson at the Soggy Dollar Bar at White Bay on the island of Jost Van Dyke in the British Virgin Islands. Apparently the folklore here is that depending on how bad your pain is what determines how much rum!There are so many great recipes out there for a Pain Killer, and none taste as good as when you are toasting in the sunshine, so here is an alternative recipe for Pain Killer Popsicles. Remove from heat, and set aside to cool at room temperature and to let the flavors steep, at least 30 minutes. Our version of balance means skewing towards rum as the dominate flavor. In addition to the coconut, you are going to …
Should you define balance differently, you can knock that down to two-and-a-half ounces.
Hence, the three ounces of whatever amber- or dark brown-colored rum you have (more on that in a second). This ingredient shopping module is created and maintained by a third party, and imported onto this page. Fill each popsicle mold 1/3 full with the pineapple-orange mixture then put in the freezer until just frozen, at least 45 minutes. You may be able to find more information about this and similar content on their web site. Every product was carefully curated by an Esquire editor. Pusser's rum is made in the image of that British Navy rum—rich, dark. You won't find officially sanctioned rum among Her Majesty's finest these days, but you'll still find many a Painkiller in BVI.Here’s what you need to do a Painkiller justice, beyond what you might be able to dig out of the fridge or cupboard. A classic Piña Colada is made with pineapple juice, coconut cream, and light rum.
There are many different recipes, all using different proportions of rum.
A twist on the Piña Colada, the Painkiller cocktail is a rich and fruity tropical drink that is a specialty of the British Virgin Islands and was trademarked in the 1980s by Pusser's.Coconut cream, orange juice and pineapple juice join rum in this drink that brings the tropics right to your glass. There’s some dispute over which bartender created this twist on the Piña Colada (generally the credit goes to Daphne Henderson of the Soggy Dollar Bar), but there’s no question as to who owns it: Pusser’s Rum, who trademarked the Painkiller name in the 1990s. Meanwhile, make the coconut layer.