Pain Killer from ‘Tiki Drinks’
This week we’re taking a break from healthy bites to serve up a summery selection of classic beachcomber libations from Tiki Drinks: Tropical Cocktails for the Modern Bar by Nicole Weston and Robert Sharp (Countryman Press). Try making one at home and let us know what you think!
Photograph by Nicole Weston and Robert Sharp
Pain Killer
Makes 1
Pusser’s rum is known as navy rum because it was originally distilled for members of the British Royal Navy, back in the days when sailors were giving a daily allotment of rum as part of their serving. It’s a dark, rich rum with a subtle smokiness—and a Painkiller is always a good way to enjoy it. The drink has been Pusser’s signature cocktail since the 1970s. The full-bodied rum stands up to the creamy coconut and pineapple flavors in the drink in a way that more subtle rums simply can’t.
2 ounces Pusser’s rum
4 ounces pineapple juice
1 ounce cream of coconut
1 ounce orange juice
Combine all the ingredients in a shaker and fill with ice cubes. Shake vigorously for 20 to 30 seconds, until very cold. Strain the contents of the shaker into a goblet filled with crushed ice and serve.
Shake up your summer with more delicious cocktails:
Mojito Cocktail Recipe from ‘The Cuban Table’
