Recipe: Pusser’s Painkiller

Recipe: Pusser’s Painkiller

The Pusser’s Painkiller cocktail will be the featured cocktail on our upcoming episode “UnRedline My Heart” (Redlining and Food Deserts). This week you get a twofer! We’ve provided the traditional cocktail recipe along with a variation that we came up with to help us through these hot summer days.
Tune in to hear the history behind this tiki bar classic.

Drunk Dish Frozen Pusser’s Painkiller along with bottle of Pusser’s Rum and tropical plants

Traditional Pusser’s Painkiller

Ingredients:
Pusser’s Rum to taste (2, 3, or 4 oz.)
4 oz. Pineapple Juice
1 oz. Orange Juice
1 oz. Cream of Coconut
Grated Nutmeg

Directions:
Add liquid ingredients to a cocktail shaker and shake vigorously. Pour into a big glass or goblet filled with ice. Grate fresh nutmeg on top and enjoy!

Drunk Dish’s Frozen Pusser’s Painkiller

Ingredients:
3 or 4 oz. Pusser’s Rum
5 oz. Pineapple Orange Juice
1 oz. Cream of Coconut (Ice dilutes this a bit, so if you want it sweeter, add 2 oz. of Cream of Coconut, but be careful, that stuff is sweet!)
A couple tiny drops of Almond Extract
1 c. Ice
Grated Nutmeg

Directions:
Combine all ingredients (except the nutmeg) in a high powered blender. Blend to desired consistency. Pour into a glass of your choice and top with grated nutmeg.

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