Name: Painkiller
Total time: 8 min
Ingredients: 2 ounces aged rum; 1½ ounces unsweetened 100 percent pineapple juice; ¾ ounce orange juice; ¾ ounce cream of coconut; Pineapple slice for garnishing; Mint sprig for garnishing; Freshly grated nutmeg for garnishing

Why This Recipe Works

The painkiller is an iteration of a piña colada so delicious we thought it deserved its own spotlight. The Soggy Dollar Bar on Jost Van Dyke, British Virgin Islands (BVI)— named for the wet cash patrons used after swimming from their boats to the bar—claims to have invented the drink in the 1970s. The painkiller adds orange juice and a bit more pineapple juice. The result is a BVI specialty that transports you to the Caribbean from the first sip.

Before You Begin

If you don’t have crushed ice, you can shake the cocktail with ice until just combined and chilled, about 5 seconds, then strain into a rocks glass half-filled with cube ice. Top with additional ice and garnish as directed.

Instructions

Add 2 ounces rum, 1½ ounces unsweetened 100 percent pineapple juice, ¾ ounce orange juice, and ¾ ounce cream of coconut to cocktail shaker and shake until combined, about 5 seconds. Pour cocktail into chilled rocks glass half-filled with crushed ice, then top with additional ice. Garnish with pineapple slice, mint sprig, and grated nutmeg. Serve.