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Coconut Painkiller Cocktail
Created by: Howcan Team
Ingredients
- 2 oz dark rum
- 4 oz pineapple juice
- 1 oz orange juice
- 1 oz cream of coconut
- Crushed ice
- Pineapple wedge and cherry for garnish
Instructions
- Using a coconut opener or a sharp knife, carefully open a coconut and reserve the coconut water.
- In a shaker, combine 2 oz of dark rum, 4 oz of pineapple juice, 1 oz of orange juice, and 1 oz of cream of coconut.
- Add a handful of crushed ice to the shaker and shake well until chilled.
- Fill the coconut shell with the reserved coconut water and strain the cocktail mixture into the coconut shell.
- Garnish with a pineapple wedge and a cherry on a toothpick.
- Serve immediately and enjoy your tropical Coconut Painkiller Cocktail!
The Painkiller cocktail, served in a coconut shell, is a tropical delight with a rich history. Originating from the British Virgin Islands, this cocktail was created in the 1970s at the Soggy Dollar Bar on the island of Jost Van Dyke. It's a blend of dark rum, cream of coconut, pineapple juice, and orange juice, garnished with freshly grated nutmeg. The creamy texture and sweet, tangy flavors make it a favorite among beachgoers. Today, the best version of this cocktail can still be found at the Soggy Dollar Bar, where it's served in a freshly cracked coconut, adding an extra layer of tropical flair to this iconic drink.
10 min
1
250 calories
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