Painkiller Cocktail

The Soggy Dollar Bar on the island of Jost Van Dyke in the British Virgin Islands is hands down one of the coolest places on Earth. I couldn’t think of a more emblematic name for the outpost’s vibe. Pull up to White Bay on boat, catamaran, dinghy, or raft – whatever it takes – put a couple of bucks in your pocket and swim to shore… aka Soggy Dollar Bar’s front door. Grab a chair in the sand under a palm tree. Pull out your now soggy dollars and order the signature drink, a painkiller. Stay for a while.

The bar is particularly renowned for inventing the famous cocktail known as the “Painkiller.” This tropical drink is made with dark rum, pineapple juice, orange juice, cream of coconut, and topped with freshly grated nutmeg. It has become a signature drink of the Soggy Dollar Bar and is enjoyed by visitors seeking a refreshing and flavorful beachside beverage.

What is a painkiller?

Soggy Dollar Bar keeps their proportions a secret, but the ingredients are well known: premium dark rum, cream of coconut, pineapple juice, and orange juice, topped with freshly grated nutmeg.

That’s a traditional painkiller.

There’s nothing wrong with tradition. And there’s nothing wrong with bucking tradition. I think it shows respect. On that thought, I made a couple of slight variations in my version of a painkiller. Instead of cream of coconut, I opted for coconut milk and added to that an egg white and pure vanilla extract. I really like the addition of vanilla. It pulls all of the flavors together and adds to the creamy element. The egg white and coconut milk make for a smooth and lighter-than-normal texture. Cream of coconut is a tremendous ingredient, but it’s heavy. And I’m probably going to have more than one of these. I need room for the rum.

Painkiller

5 from 1 vote

Course: CocktailsCuisine: CaribbeanDifficulty: Easy

Servings

1

servings

Prep time

10

minutes

Cooking time

5

minutes

Total time

15

minutes

A take on the classic cocktail made famous by the Soggy Dollar Bar that includes dark rum, orange and pineapple juices, coconut milk, egg white, and vanilla.

Ingredients

• 4 ounces 4 pineapple juice, freshly squeezed

• 2 ounces 2 premium dark rum

• 2 ounces 2 orange juice, freshly squeezed

• 1 ounce 1 coconut milk

• 1 separated 1 egg white

• 1/2 ounce 1/2 pure vanilla extract

• ice to shake

• ground nutmeg

• pineapple slice

Directions

• Add the pineapple juice, dark rum, orange juice, coconut milk, egg white, vanilla, and ice to a cocktail shaker. Shake well.
• Strain into a tall cocktail glass. You may need to use a spoon to scoop some of the froth out of the cocktail shaker after you’ve poured out the liquid contents. The amount of froth will depend on how much air you incorporate into the egg white.
• Garnish with a pineapple wedge and a sprinkle of ground nutmeg.