The Painkiller carries unusual baggage for a tropical drink created in paradise. Those issues stem from contested origin stories — something we encounter quite frequently here on “Cocktail College” — and intellectual property wars (not quite so common). What’s irrefutable, though, is just how delicious the results are when you combine rum, cream of coconut, orange, and pineapple juice. And what makes the Painkiller a great candidate for this show is the fact that that formula — exquisite as it is — can and does benefit from a little technical tweaking to bring it to the levels of balance we expect at modern bars.
Joining us to explore all of that, and just generally wax lyrical about the Painkiller, is Daniel O’Grady, general manager at NYC’s Lullaby. Beyond finding balance, Daniel is going to take us on a colorful historical deep dive and get geeky on the proper practices and practicalities of making house rum blends. It’s Pusser’s, Piña Coladas, pineapple juice, and Painkillers, and it’s all right here on the “Cocktail College” podcast. Tune in for more.
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Daniel O’Grady’s “Riff” on The Painkiller Recipe Ingredients ¾ ounce fresh orange juice (acid adjusted with 1% lactic acid) 3 ½ ounces fresh pineapple juice 1 ½ ounces cream of coconut blend (3:2 Coco Lopez:coconut milk) 1 barspoon Hamilton 151 ¼ ounce (scant) Cruzan Black Strap ¾ ounce El Dorado 15 Year 1 ounce Smith & Cross Garnish: freshly grated nutmeg
