The Cruzan Painkiller Recipe – Can You Handle The Kick?
Nothing’s better after a little sailing than rum, especially when mixed in that most cherished of seafaring cocktails: the Painkiller. True to our uncommon nature, we’re not sharing just any old painkiller recipe, of course.
So, here’s a little twist on the classic British Virgin Islands painkiller: our St. Croix style painkiller recipe. Think strong and rich in flavors of piña colada like you might expect on the island of Jost Van Dyke sitting at a bar at White Bay, but with a touch of uniquely Crucian flare!
The flavor is bold with Cruzan 151 providing a hearty kick to this painkiller drink recipe that makes you take things slow. While you’re taking your time, the Black Strap float progressively works its way down the glass. In the end, you’re met at the bottom in a climax of salacious rum sweetness worthy of a spanking!
- 2 oz Coco Lopez
- 2 oz Pineapple Juice
- .5 oz Orange Juice
- 1.5 oz Cruzan Dark
- .75 oz Cruzan 151
- Cruzan Black Strap
- 1 teaspoon Grated Nutmeg
- Start with two heaping ounces of Coco Lopez in a pint glass.
- Follow with two ounces of fresh pineapple juice and a half ounce of orange juice.
- Next, I add 1.5 ounces of Cruzan Dark rum and .75 ounces of Cruzan 151. (What? We like it strong on The Rock!)
- Add ice to the glass and give it a hearty shake.
- Now, here’s the secret that makes this Cruzan style Painkiller cocktail so special – float a hefty amount of Cruzan Black Strap on top.
- Next, grate a good teaspoon+ worth of nutmeg on top of that. You end up with an outrageously delicious oil slick of molasses and spice that filters into your drink as you sip. The lower your drink gets, the bolder it becomes!