Piña coladas may get all the attention (and song mentions), but its less-famous cousin the Painkiller has star power all its own. It’s also a bit of a bartender darling—and deserves a spot in your summer cocktail rotation.
While both the piña colada and Painiller are tropical classics feature rum, pineapple and coconut, the latter features dark rum, rather than light (although some piña coladas also feature dark rum or a mix of the two). More importantly, the Painkiller calls on orange juice, which leads the drink in a more citrusy direction, and is topped off with freshly grated nutmeg.
“The sweet citrus notes and spices set Painkillers apart from a regular piña colada,” says Panji Wisrawan, head mixologist at Pinstripe Bar, at Viceroy Bali. “The combination of orange juice and nutmeg adds layers of flavor to a Painkiller, ideal for those who prefer a more complex taste.”
The Painkiller was invented in the 1970s at the Soggy Dollar Bar, in the British Virgin Islands. The original concoction’s precise proportions are lost to time, but are said to have been two to four parts rum, four parts pineapple juice, one part cream of coconut and one part orange juice, with freshly grated Grenadian nutmeg. Named after the Noni fruit plant found in the South Pacific islands, which is known as a pain reliever, the rum cocktail is ubiquitous at beachside bars around the world, as well as bars channeling the vibe of a tropical escape.
“It’s a drink for the
This Article was originally published on Wine Enthusiast
