Invented at a Swim-Up Bar, the Painkiller Is a Caribbean Classic

Few cocktails live up to their name more than the Painkiller. This crushable combination of rum, pineapple juice, cream of coconut, and orange juice is rich, creamy, refreshingly citrusy, and captures the laid-back spirit of the Caribbean. After drinking a Painkiller or two, any concerns or stress will feel like they have been washed out to sea. The people-pleasing nature of this cocktail has led it to become a staple of beach bars the world over.

According to The Oxford Companion to Spirits and Cocktails, the Painkiller was invented at the Soggy Dollar Bar in the British Virgin Islands. With no dock in sight, most patrons arrived by boat and swam to the bar, often handing over waterlogged bills to pay for their drinks, which led to the bar’s name. There is some debate as to exactly who created the drink and when it was created, but its popularity rose throughout the 1980s. In 1989, Pusser’s Rum trademarked the Painkiller cocktail, so any time it’s on a bar menu, it has to be made with the brand.

Why the Painkiller works

The pairing of rum, coconut, and pineapple is a tried and true classic; it’s the basis for the wildly popular Piña Colada. The Painkiller adds a bit more complexity to the formula with the addition of orange juice and, most importantly, freshly grated nutmeg. It may seem skippable, but nutmeg is a crucial ingredient that gives the drink a spicy, tropical aroma that sets it apart from a classic Piña Colada. 

Due to the cocktail recipe being trademarked, bars that put the Painkiller on their menu can only use Pusser’s Rum. Inspired by the rum that the British Navy once rationed to sailors, Pusser’s is a demerara-style rum produced in Guyana with a strong oak character and molasses-forward flavor profile. It holds up surprisingly well next to the four ounces of fruit and coconut used to make this drink. For a bit more firepower, try the 54.5% ABV Pusser’s Gunpowder Proof instead of the standard 42% variation.