Prep 3 mins
Cook 0 mins
This is a recipe from Ivan's on Jost Van Dyke, BVI. This recipe originated at the Soggy Dollar Bar just down the beach...But they wouldn't share their recipe. Luckly Tal, my favorite bartender, did.
- 46 fluid ounces canned orange juice
- 46 fluid ounces canned pineapple juice
- 16 fluid ounces Coco Lopez
- 2 cups cruzan rum
- freshly grated nutmeg
- Combine the first four ingredients.
- Pour over crushed ice.
- Sprinkle with nutmeg.
The Original Recipe from the Soggy Dollar Bar appears in Beachbum Berry's Grog Log, and is as follows:
4 oz unsweetened pineapple juice
1 oz orange juice
1 oz Coco Lopez
2 1/2 oz Pusser's Rum or dark Jamaican Rum
Shake juices, Lopez, and rum with plenty of crushed ice. Pour unstrained into a tall glass or Tiki mug. Dust with cinnamon or nutmeg. Garnish with a pineapple stick, cinnamon stick, and orange wheel.
I had a Painkiller for the first time at a place in Santa Cruz. It was fantastic but I didn't really think I could come close at home. I did with this recipe!! I used Appleton Jamaican Rum in mine a little more than suggested. But I also adjusted the servings to two :-) GREAT Recipe!!
Tith the season, so Merry Chrithmath and Happy Hols!!