PAINKILLER DRINK HOW TO

This painkiller cocktail pairs really well with a charcuterie board of fresh fruit or meat and cheeses.

Give it a good stir before pouring into individual glasses with ice. Yes, you can multiply the ingredients listed in the recipe card by however many guests or servings you’d like, add it all to a pitcher, and store it in the refrigerator until you’re ready to serve. Add a sprinkle of fresh nutmeg and a garnish of sliced orange or pineapple.Ĭan I make this as a large batch in a pitcher?.Strain into a cocktail or huriccane glass over ice.Shake well until the cocktail is chilled.To a cocktail shaker, add the ice, juices, cream of coconut, and rum.You can Jump to Recipe to print out the full recipe with ingredient list!

PAINKILLER DRINK HOW TO

These step by step photos and instructions are here to help you visualize how to make this recipe. Cream of coconut is thicker and sweeter than coconut cream and should not be substituted for one another. Ingredient Info and Substitution SuggestionsĬOCONUT – It’s important to note that you will need cream of coconut, NOT coconut cream. Get all measurements, ingredients, and instructions in the printable version at the end of this post. In my opinion, it could certainly pass as a brunch cocktail as well as a dessert or after-dinner cocktail.

It’s really a spin on the classic pina colada recipe, with the addition of orange juice. This cocktail originates from the British Virgin Islands from a bar called the Soggy Dollar. The painkiller is the perfect blend of fruity pineapple and refreshing citrus mixed with dark rum for optimal tropical flavor. It’s a mixture of dark rum, pineapple juice, cream of coconut, and orange juice for bright and citrusy notes all throughout. The painkiller cocktail is a fruity, tropical masterpiece.

Painkiller drink