Painkiller
Dark rum, pineapple, orange and coconut cream, buried under fresh nutmeg.
At a Glance
Story
Cream of coconut and coconut milk are not interchangeable and this is the drink where people learn it the hard way. Cream of coconut is coconut cooked down with sugar into something closer to condensed milk, thick and sweet and built for exactly this job. Coconut milk is unsweetened and thin, and swapping it in gives you a pale watery thing with no body at all. Shake the tin before you open it, because it separates on the shelf into oil on top and paste underneath.
Ingredients
- 2 oz dark rumPusser's is the original, any decent dark rum works
- 4 oz pineapple juice
- 1 oz fresh orange juice
- 1 oz cream of coconutCoco López or Coco Real, not coconut milk
- crushed ice
- whole nutmegfor grating
Method
Tiki is a wonderful idea and a ghastly amount of work, all those syrups and falernums and little umbrellas. This one is four things and a grater. It comes from the Soggy Dollar Bar on Jost Van Dyke in the British Virgin Islands, which has no dock, so you swim ashore and pay with wet money.
- Fill a tall glass with crushed ice and set it aside to frost.
- Shake the rum, pineapple juice, orange juice and cream of coconut hard with ice for 15 seconds. It wants a proper shake, not a stir, because the coconut needs beating into the juice or it hangs about in ribbons.
- Pour everything, ice and all, into the frosted glass.
- Grate a great deal of fresh nutmeg over the top. More than feels reasonable. The whole drink is sweet and round and the nutmeg is the only thing giving it an edge, so a pre-ground dusty jar will not do.
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