Welcome back to Tiki Week. Today, I’ll share a recipe for the Painkiller, a drink popular in British Virgin Islands, where I first had one. This is a simple recipe once you get your hands on some Lopez coconut cream. The traditional rum used to make a Painkiller is Pusser’s Navy Rum. I use Meyer’s dark and it is still delicious!
4 ounces unsweetened pineapple juice
1 ounce orange juice
1 ounce Lopez coconut cream
2 1/2 ounces Pusser’s Navy Rum (or dark Jamaican rum–I use Meyer’s)
Combine everything but the cinnamon and nutmeg an a shaker with plenty of crushed ice, and shake violently for 10 seconds. Pour unstrained into a old fashioned glass or Tiki mug. Garnish with a cinnamon stick, orange wheel, pineapple and the ground cinnamon and nutmeg.
Tiki Sidebar: Juicing up
If you enjoy making cocktails at home, Tiki drinks in particular, you know that a major ingredient for most drinks is fresh citrus juice. The problem is that making juice enough for one drink at a time creates a huge mess. Many home bartenders use a hand reamer or citrus press to extract the juice they need for a particular drink. I used to do this, until I got tired of the mess every time I needed to squeeze a lime or lemon. Now I make the mess all at once. I bought a Juiceman juicer on Amazon (under $25) and now juice lemons, limes and oranges all at once and store them in glass bottles (mostly vinegar bottles I’ve repurposed) This has made making any cocktails much easier and less messy. Fresh citrus juice does not last forever (5-6 days) so it is important to label the bottles with the date. I also put a half teaspoon of Vodka in my juice bottles just to keep everything cleaner. It is also important to strain as much pulp out of the juice as possible. My workflow for juicing is like this: Cut fruit in half, juice citrus, strain into Pyrex measuring cup, then strain again into clean glass bottles using funnel, label bottles and refrigerate.
Have any Tiki questions? Ask me and I will answer!