Bahama Bob's Rumstyles

Tuesday, April 8, 2014

Back again by Popular Demand: Bahama Bob's Painkiller Recipe

Mic, Barman at the Soggy Dollar Bar
  For all of those that were disappointed that I did not include the Painkiller recipe in my book, and missed this article before, here is your chance to get to know about it.   The painkiller is a great drink who's origins go to the Soggy Dollar Bar in White Bay, Jost Van Dyke, British Virgin Islands.        
     According to the Soggy Dollar Bar  web site, here is how it goes.  "Originated and Perfected at Sandcastle's Soggy Dollar Bar in the 1970's, this smooth, full-flavored rum cocktail has become the essence of Caribbean imbibing.
The correct concoction of premium dark Rum, Cream of Coconut, Pineapple and Orange Juice (proportions are secret), topped with fresh grated Grenadian Nutmeg makes the swim (no dock) to the Soggy Dollar Bar worth the effort.
Perhaps it's the setting of White Bay, the thirst from the swim, the perfect blend, or just because of the tradition of the Original Painkiller at the Soggy Dollar… whatever the reason, Welcome and Enjoy"
     Today in the United States, it is a "trademarked cocktail" by Pusser's Rum, there for to be called a "Painkiller" it must be made with Pusser's Rum.  This is not a bad thing, the Pusser's Rum has a unique flavor and is very well suited to the flavor profile of the "Painkiller".
Bahama Bob's Painkiller

  • 2oz. Pusser's Rum
  • 2oz. Cream of Coconut
  • 2 oz. Pineapple Juice
  • Splash of Orange Juice
Place all ingredients into a pint glass filled with ice.  Shake until chilled, top with fresh ground nutmeg and garnish with an orange wheel and a cherry.
   I hope this takes care of those who were disappointed that it wasn't in the book or missed it the last time I published it.   Enjoy your fun and flavorful "Painkiller" at home now.  ;o)